Ingredients:
Kale
Fresh spinach
Chicken
Cherry tomatoes
Cucumbers
Garbanzo beans
Banana peppers
Calemata Olives
Feta
Directions:
Place two chicken breasts in a slow cooker with balsamic vinaigrette, garlic powder, pepper, and oregano. Cook on low for four hours.
Marinate the garbanzo beans in balsamic vinaigrette and bake on a sheet pan at 400 for 20 minutes.
Chop fresh kale and create a bed of greens with the spinach, combine remaining ingredients on top of the mixed greens and enjoy!