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Asian Slow-Cooked Chicken Salad
Source: dLife

Asian style chicken salad made with Oriental chili sauce, sesame oil, rice vinegar, and dry-roasted cashews.

Prep Time: 15 minutes
Cook Time: 5 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 275.2
Total Carbs 15.0 g
Dietary Fiber 1.9 g
Sugars 8.2 g
Total Fat 11.9 g
Saturated Fat 3.8 g
Unsaturated Fat 0.4 g
Potassium 201.9 mg
Protein 29.4 g
Sodium 838.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  boneless skinless chicken thighs
1 pinch  black pepper
1 cup  fresh chopped celery
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
0 1/2 cup  hoisin sauce
3 tbsp  low sodium soy sauce
2 tbsp  fresh ginger root
1 tbsp  cooking sherry
2 tsp  chili sauce
1 tsp  toasted sesame oil
0 1/4 cup  rice vinegar
8 cup  Lettuce, romaine, fresh, shredded
1 cup  shredded carrots
0 1/2 cup  unsalted cashews
2 tbsp  fresh cilantro
  1. Sprinkle chicken with pepper. In a 3- to 4-quart slow cooker, place chicken, celery, onion, and garlic. Combine in a small bowl the hoisin sauce, soy sauce, ginger, sherry, chili sauce, and sesame oil. Pour over mixture in slow cooker. Stir to coat.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Remove chicken from cooker, reserving 1/2 cup of the cooking liquid. When chicken is cool, using two forks, pull chicken apart into shreds.
  4. To make dressing, use a screw-top jar and combine the reserved 1/2 cup cooking liquid and the rice vinegar. Cover and shake until well mixed; set aside.
  5. Combine in a large salad bowl the chicken, romaine, carrots, cashews (if desired), and cilantro. Before serving, shake dressing and drizzle over salad. Toss to coat. Enjoy!

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