Thyme Garlic Chicken Breast
3-4 lbs. chicken breast halves
6 garlic cloves, minced
1 ½ t. dried thyme, crushed
½ t. salt
¼ cup orange juice
2 T. blueberry balsamic
10 oz. mixed greens
½ cup cherry tomatoes, halved
¼ cup pitted kalamata olives, halved
¼ cup crumbled feta cheese
½ c. blueberry balsamic
Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.
