1 Place the onion, bay leaves, peppercorns, and salt in a 12-inch skillet, add 2 inches of water, and bringjust to a simmer.
Add the chicken, cover, and cook over low heat for 8 to 10 minutes or until the juices run clear when a breast is pricked with a fork.
Set aside 2 tablespoons of the poaching waterforthe sauce.
Transfer the chicken to a bowl, add enough of the poaching water to cover, and let cool to room temperature.
Cover with plastic food wrap and refrigerate until ready to serve.
2 Just before serving, prepare the avocado sauce.
In a food processoror blender, whirl the avocado, yogurt, chives, reserved poachingwater, lemonjuice, salt, and red pepper sauce for 30 seconds or until smooth.