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In addition to the parsley leaves, you can flavor the salad with two tablespoons of minced fresh tarragon or basil leaves.
Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Preparing the Chicken