Marinated Chinese Chicken Salad
photo by Nimz_
- Ready In:
- 8hrs 40mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
-
marinade
- 3 -5 minced garlic cloves
- 2 tablespoons fresh ginger, grated
- 2 teaspoons dried red pepper flakes
- 4 tablespoons honey
- 6 tablespoons low sodium soy sauce
- 4 boneless skinless chicken breast halves
-
Dressing
- 1⁄2 cup rice wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons honey (or more to taste)
-
Salad
- 1 large head iceberg lettuce, shredded
- 2 carrots, julienned
- 1⁄2 cup dry roasted peanuts, chopped
- 1⁄4 cup cilantro, chopped
- 3 ounces maifun, fried in hot oil as directed on package. (Just takes a few seconds)
directions
- Mix marinade ingredients in a small bowl.
- Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
- Cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (Depending on how large your chicken breast are. Mine were small and were done in 5 1/2 hours on low).
- Remove chicken from slow cooker and cool.
- Reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (I didn't strain it but you might want to if you have excess residual.).
- Shred chicken into bite-sized pieces.
- In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
- In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
- Just before serving, drizzle with the salad dressing.
- Toss well and serve.
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Reviews
-
This was very tasty, however a little too spicy for us. I think next time we will use less red pepper flakes. We also think next time we will cut down on the cilantro since it seemed to be a little overwhelming for our tastes. Instead of chicken breasts, I used grilled chicken strips which made it easy for putting it with a salad. Overall very refreshing salad on a hot summer night. Thanks for posting.
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This was a hit with my family tonight. The marindade was really yummy, however a bit too much red pepper flakes for me. I also left off the peanuts because of alergies but used seseme seeds instead. I wasnt sure about the cilantro but it was fit really nicely with this salad. I will be making this one again. Nice light dinner for watching the calories.
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I love this salad! I scaled this down a bit to serve me and my mother with great results. The marinade was excellent for the chicken too. I did not do this recipe in the slow cooker tho so I baked them at 375 F for about 20 or so minutes. Since I did not slow cook the chicken I dont think the marinade thickened enough, so I had to simmer the leftover marinade for quite sometime to get it to a proper consistency. Over all a great recipe I plan on making again.
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Tweaks
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This was very tasty, however a little too spicy for us. I think next time we will use less red pepper flakes. We also think next time we will cut down on the cilantro since it seemed to be a little overwhelming for our tastes. Instead of chicken breasts, I used grilled chicken strips which made it easy for putting it with a salad. Overall very refreshing salad on a hot summer night. Thanks for posting.
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This was so great. The chicken had a great flavor. I used tenderlions and I put in the crock frozen and cooked for 8 hrs on low. The dressing was great and very easy. I used slivered almonds instead of peanuts and I used a package of ramen noodles instead of the maifun. I have leftovers in a wrap today with dressing for dipping. YUMM!
RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.