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Place the chicken in a saucepan with the onion, garlic, and salt and add water to cover.
Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is just cooked through, about 25 minutes.
Allow chicken to cool in the poaching liquid, about 15 minutes.
Remove the skin and bones and shred the meat into large, bite-size pieces. Set aside in a large bowl.
Place all dressing ingredients except oil, salt, and pepper in a food processor. With the motor running, slowly pour in olive oil. Taste for salt and pepper and add accordingly.
Toss lettuce with enough dressing to coat lightly. Add remaining salad components and the chicken on top of lettuce and serve with extra dressing on the side.