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. Bring the water to a boil and add the chicken breasts.
Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
Remove the chicken from the water and shred. Set aside to cool.
In a large bowl, combine the fennel, apple and chicken. Set aside.
In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.
Pour the dressing over the salad ingredients and toss to coat. Chill and serve topped with the Parmigiano-Reggiano.