1 pound skinless, boneless chicken breast halves
3/4 cup crescent peel
1/2 cup croutons
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
4 ounces mixed salad greens
Place chicken in a large stock pot and add water to cover temperature. Cover pot and place lid on pot. Add enough water to cover chicken cover. Cook over low heat for 10 minutes. Remove chicken from pot and drain. Chill broth and liquid in large plastic bag, place in refrigerator.
While the breasts of chicken are still warm, peel and cut into 1/2 inch strips. In a large bowl, toss together the crescent peel, croutons, ketchup and Worcestershire sauce. Cover, refrigerate and let rest for 10 minutes. Spread vegetables into pot, add chicken broth mixture and reconstitute salad greens and artichoke hearts. Stir together and serve over chicken.