Ingredients
Scale
- 2 large chicken breasts
- Salt and pepper to taste
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 medium brown onion, roughly chopped
- 1/4 cup parsley, chopped
- 1 litre chicken stock
SALAD
- 1 sugar loaf cabbage, finely sliced
- 1/2 red onion, thinly sliced
- 1 cucumber, chopped
- 1 punnet cherry tomatoes, halved
- 1/2 cup roasted peanuts, chopped
- 1/2 cup fried shallots
DRESSING
- 50g brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 cup olive oil
Instructions
- Add chicken breasts to slow cooker and season with salt and pepper.
- Add carrot, celery and onion and then pour over chicken stock.
- Cook on LOW for 6-8 hours or HIGH for 4 hours.
- Remove chicken from slow cooker, discard vegetables and liquid.
- Shred the remaining chicken breast using two forks and set aside.
- Combine all salad ingredients in a large bowl with shredded chicken.
- To make dressing, whisk all ingredients in a small bowl until combined, immediately pour over salad.
- Toss salad to coat in dressing and serve.
- Prep Time: 10 mins
- Cook Time: 6 hours
