For the easiest prep, chop your veggies the night prior, and start your chicken cooking first thing in the morning.
Chop off the top end of the garlic to make it flat. (It is okay to expose the garlic.)
Grab oven safe dish and coat with coconut oil.
Rub garlic around in oil and set on dish.
Place in oven for 30 minutes or until golden color.
Clean chicken and pat dry.
Fill cavity with fresh rosemary sprigs and lemon slices.
Add 1 tablespoon of ghee, rosemary sprigs, and half of the roasted garlic to the bottom of slow cooker.
Add salt and pepper to taste.
Place chicken on top of the slow cooker bottom mixture.
Add fresh rosemary sprig and lemon slices to the top of the chicken.
Turn slow-cooker on for 6 hours.
Chop onions and celery, and refrigerate until needed.
Make mayonnaise (see below).
Remove chicken, discarding lemon and rosemary.
When chicken is cool begin to hand shred meat.
Add mayonnaise, celery, and onion mixture to shredded chicken.
Add desired amount of salt and pepper, and mix.
Add all ingredients together except oil and whisk.
Very slowly add oil using a hand mixer to blend and whip.
You will begin to see mayonnaise forming. Continue to slowly add oil and whip until desired consistency.
Place dandelion greens on plate.
Drizzle with olive oil and put scoop of chicken salad on top (centered in a nice mound).
Slice apple and plate it with the salad. Enjoy!
Recipe by Whole Life Challenge® at Roasted Garlic Rosemary Lemon Chicken Salad https://www.wholelifechallenge.com/roasted-garlic-rosemary-lemon-chicken-salad/