4 yellow onions, sliced
1 green bell pepper, cut into thin strips
1 medium celery, cut into thin strips
4 skinless, boneless chicken breast halves
4 boneless, boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon boiling water
1 1/2 cups chicken broth
1 1/2 cups water
1 1/4 cups chicken bouillon granules
3 teaspoons onion powder
salt to taste
ground black pepper to taste
In a large resealable plastic bag, combine onions, bell pepper, celery, chicken breasts, chicken strips, broth, water, bouillon, onion powder, salt, pepper and chicken parts. Place salad in bag. Let rest 12 to 24 hours.