15 mins

Shredded chicken over mixed greens (make-ahead)

Lunch

Four servings

Nutrition info

• 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

Directions

• To do ahead: Poach the chicken

• Step 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.

  In this recipe

  • 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

• At lunchtime: Assemble the salad

• Step 2

  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.

  In this recipe

  • 2 lbs chicken breast
  • 2 cups apple cider vinegar
  • 8 cups mixed greens
  • 4 cups cherry tomatoes
  • 3 tbsp olive oil