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Thursday, April 27 2017


3 - pounds bone-in chicken breast halves
6 - cloves garlic, minced
1 1/2 - teaspoons dried thyme, crushed
1/4 - teaspoon salt
1/4 - cup orange juice
1 - tablespoon balsamic vinegar
1 - 8 ounce package mixed salad greens
1/2 - cup cherry tomatoes, halved or quartered
1/4 - cup pitted Kalamata olives, halved
3 - tablespoons crumbled feta cheese
1/2 - cup bottled reduced-fat vinaigrette salad dressing


Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in a 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.

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 cooker; cover and keep warm. Discard cooking juices.

In a large bowl toss together salad greens, tomatoes, olives, and cheese. Divide greens mixture among dinner plates. Slice chicken from bones; discard bones. Arrange sliced chicken on top of salads. Drizzle with dressing. Makes 6 servings.

Nutrition Facts (Orange Chicken Salad with Feta Crumbles)

Per serving: 231 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 99 mg chol., 534 mg sodium, 8 g carb., 1 g fiber, 5 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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