2 tablespoons olive oil
2 cups uncooked chicken or pork broth
2 onions, thinly sliced
2 potatoes, peeled and cubed
1/4 cup vegetable oil
1/2 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon crushed almonds
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
3 eggs
1 1/2 tablespoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 stalks celery, finely chopped
1 1/2 teaspoons dried Italian-style seasoning
Heat 2 tablespoons olive oil in a large skillet over medium, low heat. Cook the chicken in oil for about 3 minutes on each side. Add the onions and fry at low for about 15 minutes; turn and return chicken to pan.
Combine the chicken, potatoes, oil, salt, sugar, crushed almonds and garlic powder in a small bowl. Mix these and tomato mixture in the pot with the remaining olive oil. Stir everything together well. Transfer chicken mixture to the pan, stirring well with your hands. Pour mixture over chicken and vegetables portions in the pan, cover the pan, and let cook for about 4 minutes on each side or less if this is too much for you.
Place the celery or cheese into the pot; stir until just moist. Remove chicken from pan and refrigerate for about 30 minutes. Remove the chicken and celery and stir sauteing broccoli and celery set aside.
While the chicken is sitting, heat 2 tablespoons olive oil in a 1 1/2-quart slow cooker. When the chicken is browned, remove the celery from the pot and set aside. Mix the eggs, oil, cheese and celery into the pan; add chicken while still warm. Place the rice and potatoes onto the bottom of the slow cooker. Sprinkle chicken over the poultry.
To assemble the salad, divide the celery and corn salad into 4 bowls and stuff the mixture with
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