1 medium head cabbage, shredded
1 medium head broccoli, shredded
3 cups cooked, diced onion
1/2 cup roasted garlic, minced
1 cup chopped onion
1 cup sliced apple
1 cup chopped celery
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 (4.5 ounce) can tomato paste
1 cup water
1 (12 fluid ounce) can or bottle beer
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce, or to taste
Place the cabbage and broccoli in the bottom of a medium-size plastic bowl. Add onion and garlic; toss to coat. Cover, and refrigerate at least 2 hours before serving. Heat 1/2 cup of water in a small saucepan over medium heat. Add the tomato paste and water, and cook vigorously until well blended.
Add beer and tomato sauce in the same saucepan. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
Remove the chicken breasts and quickly pour the beer mixture into a medium bowl. Mix the Worcestershire sauce with the Worcestershire sauce. Pour this mixture into the bowl with the cabbage and broccoli. Mix well, and fold the wingtips into the salad. Arrange the cherry tomatoes over the top of the bowl. Sprinkle with the lemon-lime wedges. Garnish with a green onion.