15 minutesLunch

Shredded chicken over mixed greens (make-ahead)

Makes: four servings
Makes: four servings


  • 2 shallots
  • 2 lbs chicken breast
  • 2 cups apple cider vinegar
  • 1 tbsp dried oregano
  • 2 ½ tbsp minced garlic
  • 1 tbsp dried thyme
  • 4 bay leaves
  • 8 cups mixed greens
  • 4 cups cherry tomatoes
  • 3 tbsp olive oil


    To do ahead: Poach the chicken

  1. Mince shallots and add to a large pot over medium-high heat with chicken breast, apple cider vinegar, dried oregano, garlic, dried thyme and bay leaf, along with salt to taste. Add water until chicken breast is completely submerged. Cover and bring to a boil, then lower heat to a simmer and cook 20 minutes, until meat is no longer pink in the middle. Uncover and let cool, then shred meat with a knife and fork. Refrigerate in bowl with liquid until needed.

  2. At lunchtime: Assemble the salad

  3. Serve chicken breast over mixed greens and halved cherry tomatoes, drizzled with olive oil and extra apple cider vinegar if desired. Season with salt and pepper to taste.