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This recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt, black pepper, and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
Transfer the chicken to a cutting board and discard the bay leaf and poaching liquid. Let the chicken rest until cool enough to handle, about 20–30 minutes, then chop or shred into bite-sized pieces.
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