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Week of 8/10/15

Slow Cooker Mediterranean Chicken Chopped Salad
with lemon tahini dressing

Active: 35 min Total: 7 hr 35 min
Original GF Paleo Vegetarian
Slow Cooker Mediterranean Chicken Chopped Salad
We love slow cooker meals in the summer when it feels too hot to turn on an oven. Bone-in chicken is slow cooked (the bones add extra flavor!) and then used across two days. Tonight it's a Mediterranean chopped salad with a creamy lemony tahini dressing and tomorrow it'll go into a summery pasta salad.
Dependency
Pasta Salad with Leftover Mediterranean Chicken
Tags
Low Calorie, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
163

Ingredients

Metric
Servings:
4
Slow Cooker Mediterranean Chicken Chopped Salad:
  • Tomatoes, small - 2 , diced
  • Italian seasonings - 1 1/2 tsp
  • Basil, dried - 1 1/2 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Chicken breasts, skin-on and bone-in (enough for Thursday's meal) - 2 1/2 lbs
  • Balsamic vinegar - 1 Tbsp
  • Parsley - 1/4 cup , chopped
  • Shallots - 1/2 bulb , diced
  • Garlic - 1 clove , minced
  • Tahini - 1/3 cup
  • Water - 1/3 cup
  • Lemon juice - 1 1/2 Tbsp
  • Paprika - 1/2 tsp
  • Tomatoes, grape or cherry - 4 oz , halved
  • Cucumbers - 1/2 lb , chopped
  • Romaine lettuce - 6 oz , chopped
  • Feta - 2 oz , crumbled

Prep

  1. Slow cook chicken - This makes enough for tomorrow’s meal. Dice tomatoes. Mix together Italian seasonings, dried basil, salt, and black pepper. Cover chicken in seasonings and transfer to slow cooker and cover with tomatoes and balsamic vinegar. Cook on low for 7 to 9 hours. Once done, shred chicken, remove bones and skin, and let it sit in the liquid for at least 15 minutes. It’ll get a lot more flavor that way. (Can be done up to 1 day ahead)
  2. Parsley / Shallots - Prep as directed. (Can be done up to 4 days ahead)
  3. Make tahini dressing - Mince garlic. Mix tahini with water, lemon juice, garlic, and paprika. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
  4. Tomatoes / Cucumbers / Romaine lettuce - Prep as directed.

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Make

  1. Toss romaine with tomatoes, cucumbers, parsley, shallots, and tahini dressing. Divide up salads into bowls and top with shredded chicken (remember to save half the chicken for tomorrow) and feta.

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