Sometimes a girl just needs salad. Y’all with me? But when said girl has to feed her hungry family, including her man and a man-sized offspring, that salad had better be pretty spectacular. This salad fits the bill. And, are you ready for this? It’s made in the crock pot! Okay, not the actual salad part because that would be gross. But the protein part of the salad is made in your slow cooker – perfect for a no fuss supper!
This recipe has several parts – don’t freak out! It’s just the marinade part, the dressing part, and the salad part. You still with me? Awesome.
So, here we go…
For the Marinade:
3 cloves garlic, minced
1 t. fresh ginger, grated
1 t. dried red pepper flakes
2 T. honey
3 T. low sodium soy sauce
6 boneless, skinless chicken breast halves
Mix marinade ingredients in a small bowl (and I mean small. Seriously.). Place chicken in slow cooker, pour marinade over chicken, coating each piece well. Cover on low 4-6 hours or high 2-3 hours. Remove chicken from slow cooker and cool. Reserve juices. Shred chicken into bite-sized pieces.
For the Salad:
1 bunch green leaf lettuce, chopped
1 head Napa cabbage, chopped
3-4 carrots, Julienned
1/2 c. roasted peanuts, chopped
1/4 c. cilantro, chopped
1/2 package maifun noodles, fried in hot oil (or chow mein noodles)
In a large serving bowl, toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles. Just before serving drizzle with the salad dressing. Toss well and serve.
For the Dressing:
1/2 c. rice wine vinegar
1 clove garlic, minced
1 t. fresh ginger, grated
1 T. honey
1/2 c. of the reserved juice from the slow cooker.
Combine all ingredients in a medium sized jar. Shake well to combine.
