Life in the Slow Lane: Marinated Chinese Chicken Salad
Author: Nymala Ingasy
This recipe comes courtesy of the "Fix It & Forget It Big Cookbook" by Phyllis Pellman Good. It's summer (at least here in the Northern Hemisphere), it's hot and you don't feel like cooking. What to do? Crock pot cooking to the rescue! Throw something in, and ignore it all day long! Don't worry, leaving a crock pot going while you're out of the house is perfectly safe. This recipe is perfect for a light summer dinner, or as my mother suggests, make it over the weekend and take it to work in your lunch as a healthier, cheaper alternative to the drive-thru version! Got a recipe that you'd like to showcase in the slow lane? Do you have any requests for a recipe you'd like me to try? Let me know!
Contents
Marinade:
3 cloves minced garlic
1 TBSP fresh ginger, grated
1 tsp dried red pepper flakes
2 TBSP honey
3 TBSP low-sodium soy sauce
6 boneless, skinless chicken breasts
Dressing:
1/2 cup rice wine vinegar
1 clove garlic, minced
1 tsp fresh grated ginger
1 TBSP honey
Salad:
1 large head iceberg lettuce, shredded
2 carrots, julienned
1/2 cup chopped roasted peanuts
1/4 cup chopped cilantro
1/2 package maifun noodles or chow mein noodles
Directions:
1) Mix marinade ingredients in a small bowl.
2) Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
3) Cover, cook on low 6-8 hours or on high 3-4 hours.
4) Remove chicken from slow coker and cool. Reserve juices. Shred chicken into bite-sized pieces.
5) In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
6) In a large serving bowl, toss together the shredded chicken, lettuce, cilantro, peanuts, carrots and noodles.
7) Just before serving, drizzle with the salad dressing. Toss well and serve.
