~ Bethany Weathersby
chicken breasts, fresh or frozen
teriyaki sauce
lettuce and/or Napa cabbage
oranges, peeled and sliced
sliced almonds
Place desired amount of chicken in a crockpot. Pour teriyaki sauce over chicken. Put lid on and cook until chicken is no longer pink. Remove from crockpot and shred, shop, or slice. Chop lettuce and/or cabbage and place in salad bowl. Sprinkle diced chicken, oranges and almonds over the top. We don't dress this, as the juice from the oranges and the extra teriyaki sauce in the crockpot work as a dressing.
Notes: All quantities are flexible, so do what sounds best to you. You can use whatever teriyaki sauce you want, but we prefer the Soy Vay Veri Veri Teriyaki because it's not nearly as salty as other brands. You could bake your chicken instead of using the crockpot, but I find it easier to just throw frozen chicken in the crockpot at lunch and have it ready to shred at dinner.
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