Marinated Chinese Chicken Salad

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 -5 minced garlic cloves
• 2 tablespoons fresh ginger, grated
• 2 teaspoons dried red pepper flakes
• 4 tablespoons honey
• 6 tablespoons low sodium soy sauce
• 4 boneless skinless chicken breast halves
• 1/2 cup rice wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons honey (or more to taste)
• 1 large head iceberg lettuce, shredded
• 2 carrots, julienned
• 1/2 cup dry roasted peanuts, chopped
• 1/4 cup cilantro, chopped
• 3 ounces maifun, fried in hot oil as directed on package. (just takes a few seconds)

Recipe

• 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 and cook on low 6 to 7 hours or on high for 3 to 4 hours. (depending on how large your chicken breast are. mine were small and were done in 5 1/2 hours on low).
• 4 remove chicken from slow cooker and cool.
• 5 reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (i didn't strain it but you might want to if you have excess residual.).
• 6 shred chicken into bite-sized pieces.
• 7 in a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
• 8 in a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
• 9 just before serving, drizzle with the salad dressing.
• 10 toss well and serve.