Most Sundays, I cook a whole chicken in our slow cooker. There’ s no recipe, no ingredients – just a chicken on a rack in the crock pot.
I turn the slow cooker on low and about 4 hours later, I use a meat thermometer to make sure the internal temperature of the bird tops 180 degrees.
When it does, I take the chicken out and plop it into a large bowl, cover it and let it cool in the fridge. That’s several pounds of poultry we have ready to grab during the work week.
Besides the convenience, another thing I like about cooking a whole chicken is that you get multiple flavors of meat from the one bird. I enjoy the convenient slabs of white chicken breasts as well as the dark, fatty, flavorful pieces that have to be torn from the bone
This recipe will work with either type of meat — dark or light. If cooking a whole bird is not part of your Sunday routine, you can also shred apart any leftover chicken you may have. Just gather up a cup and a half and you will be ready to make this tasty meal. I ate it by the spoonful from the mixing bowl and then served it again for dinner.
Kale, Chicken and Grape Salad with Lemon Dressing
Olive oil, ¼ cup
Coconut aminos, 1 tablespoon
Garlic, 1 clove, diced
Salt and pepper
Juice from 1 lemon, split evenly in half
Lacinato kale, 1 bunch (about 3- 4 cups chopped)
Purple grapes, 1 cup
Shredded cooked chicken, 1 ½ cups
- In a small bowl, whisk together olive oil, coconut aminos, garlic, salt, pepper and juice from ½ lemon. Set aside to let flavors blend.
- Next slice kale into ribbons. (For a quick review of how to do this, check out steps 1-5 of THIS recipe.)
- Combine kale and remaining lemon juice (from ½ lemon) in a large bowl. Using your hands, massage lemon juice into the kale until kale is thoroughly coated. Let sit in fridge for 4-6 hours.
- When ready to serve, slice grapes in half. Add grapes, shredded chicken and dressing to kale. Mix well and eat.