Marinated Chinese Chicken Salad

• 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)

1. Mix marinade ingredients in a small bowl.
2. Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
3. 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).
4. Remove chicken from slow cooker and cool.
5. 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.).
6. Shred chicken into bite-sized pieces.
7. In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
8. In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
9. Just before serving, drizzle with the salad dressing.
10. Toss well and serve.

marinade, garlic, fresh ginger, red pepper, honey, soy sauce, chicken, dressing, rice wine vinegar, garlic, fresh ginger, honey, salad, head iceberg lettuce, carrots, peanuts, cilantro, maifun

Taken from www.food.com/recipe/marinated-chinese-chicken-salad-233359 (may not work)