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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Slow-Cooked Chicken Salad

Source: dLife

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

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 11.9 Fat, 0.9 Vegetables, 0.4 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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Servings

Ingredients

Directions

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.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove chicken from cooker, reserving 1/2 cup of the cooking liquid. When chicken is cool, using two forks, pull chicken apart into shreds.
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.
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!