Ingredients
- 3 lb bone-in chicken breast halves
- 6 cloves garlic, minced
- ½ tsp dried thyme, crushed
- ¼ tsp salt
- ¼ cup orange juice
- 1 Tbsp balsamic vinegar
- 10 oz package mixed salad greens
- ½ cup cherry tomatoes, halved
- ¼ cup pitted Kalamata olives, halved
- 3 Tbsp crumbled feta cheese
- ½ cup bottled reduced-fat vinaigrette salad dressing
How to Make It
- Remove skin from chicken; discard. Sprinkle chicken with garlic, thyme, and salt; place in 3-½- or 4-quart slow cooker. Pour juice and vinegar over chicken.
- Cover; cook on low-heat setting 6 to 7 hours or on high-heat setting for 3 to 3-½ hours. Remove chicken from cooker; cover with foil and keep warm. Discard cooking juices.
- In a bowl add greens, tomatoes, olives, and cheese. Slice chicken from bones; discard bones. Serve chicken on salad mixture. Drizzle with dressing.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 231 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 99 mg 33% |
Sodium 534 mg 9% |
carbohydrates 8 g 6% |
Dietary Fiber 1 g 3% |
Sugars 5 g 6% |
Protein 33 g 66% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |