How to Make It
Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns to the pot. Bring the water to a boil and add the chicken breasts.
Bring the water back to a boil, and then lower the heat to medium. Simmer for 5 minutes. Remove the pot from the heat, and then cover with a lid and keep the chicken in the hot water to continue cooking for another 15-20 minutes or until cooked through.
Remove the chicken from the water and shred.
In a large bowl, combine the cabbage, carrots, parsley and chicken. Set aside.
In another bowl, whisk together the mayonnaise, garlic, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, dill and season with salt and pepper.
Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.