Using a steamer, fill with water to the top line and add bay leaves to the water. Place chicken breasts in steamer basket and steam 45-50 minutes. Do not overcook. Let cool and shred with fingers.
In a large bowl, combine all ingredients except salad greens, vinaigrette and parsley. Blend well with a fork. Taste, and adjust seasonings.
Line 4 individual plates with salad greens. Mound greens with chicken salad and garnish with parsley, pomegranate arils, and avocado. Serve Creamy Vinaigrette on the side.
Creamy Vinaigrette
In a Mason jar with a tight-fitting lid, combine all ingredients and shake until well blended. Taste, and adjust seasonings as needed.