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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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