Tuesday, March 27, 2012

Asian Chicken Slaw Salad

This recipe is so easy to prepare ahead of time and it's delicious too!! You only need a few ingredients and you'll be well on your way to a healthy, super tasty lunch or dinner.  Since I discovered this recipe on Phit-N-Phat a few months ago, I've been prepping it regularly.  It's a hit in our house!
*Please pardon the paper plate.  I was at work snapping pictures of my lunch!
 Asian Chicken Slaw Salad

Servings: 6-8

2 lbs of boneless skinless chicken breast
2-3 bags of Broccoli Slaw or Rainbow Salad
Cilantro to taste (I omit this as I'm not a huge cilantro fan)  

In a slow cooker or oven, cook chicken breasts with a bit of broth/water and whatever seasonings you'd like.  I happen to use my favorite, Kirkland Organic No-Salt Seasoning for this recipe. I use the slow cooker and cook on low for about 5 hours, then transfer the breasts to a plate and shred.

For prep purposes, place the slaw/chicken into individual Ziploc containers, then top it with 4 oz of shredded chicken breast. Store in the fridge until you're ready to eat.

Dressing: This is the BEST part.  It's got a little bit of sweet, salty and crunchy.  Amazing!
I prep this each day or the night before instead of prepping all of the dressing at once.  This is for a single serving.  

1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar

Combine all ingredients and microwave for 10-20 seconds or until peanut butter is melted.  Whisk together, pour over salad, toss and enjoy!

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