Guess what. Your kids will eat this salad. I’m almost 75% sure. The slow-cooked chicken is packed with flavor and pairs deliciously with the freshness of my favorite vegetables. Plus my kids really did eat it!! After the heaviness and general fattiness of the Christmas cuisine around here–yes, it consisted mostly of Sadie’s Millionaire Bars, twice baked potatoes, a Merry Berry Pie from the Emporium, and lah-hots of wine–this meal was a welcomed change. Flavor? Check. Crunch? Check. Low-cal? Check! You and your crew will have a new weeknight dinner favorite.
The slow-cooked Asian chicken recipe came from an incredible online resource called LaaLoosh.com. She posts delicious, low-cal recipes all in line with Weight Watchers!
3 garlic cloves, minced
1/2 cup hoisin sauce
1 TBSP cornstarch
3 TBSP rice vinegar
1/4 cup soy sauce
1 TBSP fresh ginger, minced * I used ground ginger when I didn’t have fresh and it was fine
1 TSP sesame oil
2 pounds boneless, skinless chicken breasts
1 head butter lettuce, roughly chopped
1 tomato, chopped
1 carrot, chopped
1/2 orange bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup steamed Edamame
1/2 English cucumber, chopped
1.) Combine first seven ingredients in a lined crock pot and mix thoroughly.
2.) Add chicken and turn to coat. Cook on low for 6 hours. The liquid won’t cover the chicken, so I make sure to turn it every hour or so while cooking.
3.) When chicken is finished cooking, shred while still in the crock pot and mix thoroughly with the remaining liquid. Let cool to room temp.
4.) Combine all the vegetables in a large salad bowl, add the chicken and toss well. I personally think the sauce from the chicken is plenty of dressing for the salad, however if you would like something more, Brianna’s Ginger Mandarin is my favorite. Add a splash and enjoy!