Slow-Cooker Asian Chicken Salad

I've found another great slow-cooker recipe that uses Asian flavors. This made some pretty tasty shredded chicken that I ended up using in two different recipes last week. First up - the salad. Give this a try! Keith LOVED it.

Slow-Cooker Asian Chicken

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Chicken Ingredients:

2 lbs boneless, skinless chicken tenderloins

Ground black pepper

1 cup chopped celery

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup hoisin sauce

3 Tbsp reduced-sodium soy sauce

2 Tbsp grated fresh ginger

1 Tbsp dry sherry

2 tsp Asian chili sauce

1 tsp toasted sesame oil

Sprinkle chicken with pepper. Place chicken, celery, onion and garlic in a 3.5 or 4 quart slow cooker. In a small bowl combine hoisin sauce, soy sauce, ginger, sherry, chili sauce and sesame oil; pour over mixture in slow cooker. Stir to combine.

Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2.5-3 hours.

Remove chicken from cooker, reserving 1/2 cup of the cooking liquid. When chicken is cool enough to handle, shred chicken with two forks. For me, this was already falling apart so it was very easy.

This chicken is delicious and can be used for lots of recipes. Below is the salad I made and it was fantastic! Tomorrow I'll post the Thai Chicken Pizza I made with the other chicken leftovers.

Salad Ingredients:
1/4 cup rice vinegar
1 bag Romaine lettuce
1 cup shredded carrots
3/4 cup drained pineapple chunks
1/2 cup unsalted dry-roasted cashews, chopped
2 Tbsp snipped fresh cilantro

For salad dressing, combine in a screw-top jar the reserved 1/2 cup cooking liquid from slow cooker with 1/4 cup rice vinegar. Cover and shake well to combine, set aside.

Assemble salad with romaine, chicken, carrots, pineapple, cashews and cilantro. Drizzle with salad dressing just before serving.

Enjoy!!