[wpurp-searchable-recipe] – – boneless skinless chicken breast meat (cut into bite-size pieces), garlic (pressed, divided), grated gingerroot, crushed red pepper flakes, honey (divided), low sodium soy sauce, sesame oil, rice wine vinegar, ground ginger, Romaine lettuce (chopped), small carrots (thinly sliced), chopped cilantro, chopped peanuts, Place chicken in a slow cooker. ; In a small bowl, whisk together 1 garlic clove, the grated ginger root, 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 the dressing. ; In a small bowl, combine vinegar, ground ginger, remaining garlic and honey; set aside. ; In a large bowl, toss together lettuce, carrots, and cilantro; top with chicken then drizzle with dressing and garnish with peanuts.; – <strong>LC SERVING SUGGESTION:</strong> A relish tray of cucumber spears, radishes, broccoli and cauliflower florets. <strong>SERVING SUGGESTION:</strong> Add some sesame bread sticks. <strong>KOSHER:</strong> No changes necessary. <strong>GLUTEN-FREE:</strong> Make sure soy sauce and vinegar are gluten-free. <strong>NUTRITION:</strong> per serving: 424 Calories; 14g Fat; 58g Protein; 18g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 466mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates. Points: 11 – Dinner – Low-Carb[/wpurp-searchable-recipe]

Crock Asian Chicken Salad

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