Asian Zing Chicken Salad

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings


  • 2 pounds boneless skinless chicken breast cut into bite-size pieces
  • 2 cloves garlic pressed, divided
  • 2 teaspoons grated fresh ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 2 tablespoons honey divided
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/3 cup rice wine vinegar
  • 1/2 teaspoon ground ginger
  • 6 cups chopped Romaine lettuce
  • 2 small carrots thinly sliced
  • 2 stalks celery chopped
  • 2 tablespoons chopped cilantro


  • COOKING INSTRUCTIONS: Place chicken in a slow cooker. In a small bowl, whisk together 1 garlic clove, the grated gingerroot, crushed red pepper flakes, 3/4 tablespoon of the honey, the soy sauce and sesame oil; pour mixture over chicken; turn to coat.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. 30 minutes before serving. Prepare dressing: In a small bowl, combine vinegar, ground ginger, remaining garlic and honey; set aside. In a large bowl, toss together lettuce, carrots, celery and cilantro; top with chicken then drizzle with dressing.


SERVING SUGGESTION: Steamed asparagus. GLUTEN FREE: Make sure soy sauce and vinegar are gluten free. NUTRITION: 354 Calories; 7g Fat (16.7% calories from fat); 55g Protein; 18g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 486mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1 ½ Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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