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Provide Crock Pot.
You need chicken breasts.
Prepare bay leaves.
You need dried rosemary.
Prepare lemon pepper seasoning.
Provide whole mustard seeds.
Prepare celery seed.
Provide thyme leaves.
You need tarragon.
Prepare dried lemon peel.
You need chicken broth or stock.
You need Salad mix.
Prepare tub of 2% Greek yogurt.
You need celery hearts, chopped.
You need to prepare shredded carrot.
Use of a red onion, chopped.
Use reduced sugar craisins.
You need to prepare green bell peppers, chopped.
Prepare honey.
You need to prepare grated fresh ginger.
You need lemon vinaigrette (I used the T. Marzetti simply dressed brand, though homemade would work as well).
Use chopped walnuts or pecans (optional).

Combine crock pot ingredients and cook on low until chicken shreds easily. Shred the chicken in the crock pot, remove bay leaves, then take off of heat and let cool down some while remaining covered. Preserve some of the crock pot liquid in shredded chicken to prevent salad from coming out dry (leave like half a cup’s worth in the shredded chicken). Take cooled, shredded chicken in crock pot and store in fridge for an hour for additional cooling..
Combine salad ingredients in a large mixing bowl and stir until vegetables are thoroughly coated. Combine salad mix into the crock pot with the chicken and stir until completely mixed. Put finished salad into refrigerator and chill..
Serve by itself or use it for sandwiches. Recipe can be halved for smaller portions..

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