Serving Suggestion: Serve the Slow Cooker Asian Chicken Salad as a flavorful main course. Drizzle with additional Asian dressing and sprinkle with sesame seeds for extra taste.
Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 4 hours on low or 2 hours on high
Ingredients:
1 lb (450g) boneless, skinless chicken breasts
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
8 cups mixed salad greens
1 cup shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
Optional toppings: sliced almonds, sesame seeds
Instructions:
In the slow cooker, place the chicken breasts. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
Pour the sauce mixture over the chicken, ensuring the chicken is well coated. Cook on low for 4 hours or on high for 2 hours until the chicken is tender and easily shreddable.
Remove the chicken from the slow cooker and shred it using two forks.
In a large salad bowl, combine the mixed salad greens, shredded cabbage, shredded carrots, sliced green onions, and chopped fresh cilantro.
Add the shredded Asian chicken to the salad bowl and toss everything together.
Serve the salad with optional toppings such as sliced almonds and sesame seeds.
Note: Feel free to add some mandarin orange segments or diced mango for a fruity twist.
Nutritional Information (per serving): Calories: 260 kcal Carbohydrates: 20g Protein: 28g Fat: 8g Fiber: 4g Sugar: 11g Sodium: 960mg