Summer Salad with Lemon Coconut Vinaigrette & Chicken ~ Contest Winner!

Wonderfully delicious and refreshing salad, full of nutrients.

Submitted by Leanne Hilton

I buy grain fed, antibiotic free chicken breasts in a pack of 7 and slow cook them all.

After I pull them apart, I divide up and freeze portions for future use.

Directions:

Chicken:

Wash, pat dry chicken breasts.

Season with Sea salt, Thyme and Tarragon.

Sear 2 minutes both sides on medium high pan and place in slow cooker.

Mix ½ cup chicken broth and ½ cup Vinesation Sicilian Lemon Balsamic and pour in slow cooker.

Cook on low for 5 hours.

When cooked, remove from liquid and shred chicken in a shallow bowl with 2 forks.

Salad:

Heaping handful of red and green assorted, organic greens

Heaping handful of living red and green lettuce

A good cup or more of micro broccoli sprouts

Handful of dried cranberries

Orange slices

Handful of Chopped pecans

Dressing:

Vinesation Coconut White Balsamic Vinegar - 1½ ounces

Vinesation Lemon Olive Oil - 2 ounces

Whisk together until smooth.

Pour over and thoroughly enjoy!