This Asian-inspired chicken salad is a delightful mix of tender chicken, fresh vegetables, and a tangy dressing, all prepared effortlessly in a slow cooker.
Combine the garlic, ginger, red pepper flakes, honey, and soy sauce in a bowl to create the marinade.
Mix the marinade thoroughly to ensure all flavors are well combined.
Place the chicken breasts in the slow cooker and pour the marinade over them, ensuring they are well coated.
For best results, turn the chicken occasionally during cooking to evenly distribute the marinade.
Cook the chicken on low for 6-7 hours or on high for 3-4 hours until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the slow cooker, let it cool slightly, and shred it into bite-sized pieces.
Shredding the chicken while it's still warm makes the process easier.
In a small bowl, whisk together the peanut butter, rice vinegar, sesame oil, and 1/2 cup of the cooking juices to make the dressing.
Adjust the dressing's consistency by adding more cooking juices or water if needed.
In a large serving bowl, combine the shredded chicken, lettuce, carrots, and cilantro.
Toss the salad gently to avoid bruising the lettuce.
Drizzle the dressing over the salad just before serving and toss to coat evenly.
Serve the salad immediately after dressing to maintain its crispness.
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