Place 4 cups (1litre) water, stock cubes, garlic and parsley stalks in a medium saucepan over medium-high heat. Bring to the boil, add chicken and return to the boil.
Reduce heat to low. Cover and simmer for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Transfer chicken breast to a plate and refrigerate until cold. Slice the chicken thickly.
Whisk dressing ingredients together in a bowl to combine.
To serve, place lettuce on serving plater, top with potato slices and a generous drizzle of the dressing. Add chicken slices and remaining dressing. Season well with McCormick Sea Salt and Black Pepper. Sprinkle over parsley leaves and serve.
Short on time; substitute poached chicken for a store bought roast chicken.
Reserve poaching liquid as a great stock base for your next home made soup.