Ingredients
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  • 3 - 4 pounds bone-in chicken breast halves
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 1 8 - 10 ounce package mixed greens
  • 1/2 cup cherry tomatoes, halved or quartered
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 1/2 cup bottled vinaigrette dressing
Directions
1. 
Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
2. 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from slow cooker; cover and keep warm. Discard cooking juices.
3. 
In a large bowl, toss together greens, tomatoes, olives, and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle dressing over salads. Makes 6 to 8 servings.

nutrition information

Per Serving: cal. (kcal) 252, Fat, total (g) 8, chol. (mg) 90, sat. fat (g) 2, carb. (g) 8, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 36, vit. A (IU) 631.67, vit. C (mg) 12.99, Thiamin (mg) 0.16, Riboflavin (mg) 0.22, Niacin (mg) 16.58, Pyridoxine (Vit. B6) (mg) 0.92, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.67, sodium (mg) 660, Potassium (mg) 575, calcium (mg) 70.68, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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