My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
Asian Chicken Salad
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 5 1x
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.
