Directions
Step 1
In a skillet heat up a tbsp. of oil to medium heat. Quickly saute’ the chicken on both sides (chicken does not have to cook inside). Place chicken in a 3- to 4-quart slow cooker. Add celery and garlic. In a small bowl combine chicken broth, olive oil and lemon juice. Stir into mixture in cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 ½ to 3 hours.
Step 2
Using a slotted spoon, transfer chicken to a cutting board. Save the cooking liquid. Shred chicken by pulling two forks through it in opposite directions. In a large salad bowl combine chicken, romaine or field greens, tomatoes, red onion, oregano and carrots. Dress the salad with a drizzle of olive oil or with a tbsp. of the cooking liquid. Add salt and pepper to taste.
Ingredients for four
- 1lbs. chicken breast, skinned and sliced
- 1 stalk of celery, chopped
- 1 garlic clove, cut in half
- ½ red onion, sliced in rings
- 1 tsp. dry oregano
- ½ cup low sodium chicken broth
- 3 tbsp. extra virgin olive oil
- 1 tbsp. Lemon juice, optional
- 8 cups shredded romaine lettuce or field greens
- 1 cup carrot, shredded
- a few tomatoes cut in halves
- salt & black pepper to taste
