I’ve been on a crazy energy ball kick recently and I thought gee, I should probably share a recipe for something more savory. So here it is, cause you can’t eat energy balls for dinner every night. Well you can, but not recommended 😉 This salad is crisp, refreshing, nourishing and oh so simple, as always promised! The beauty of this recipe is that it’s kind of 2 in 1… just for you, my dears. If you are craving warm Shredded Slow Cooker Teriyaki Chicken on top of some sautéed veggies, rather than a fresh salad, you do you!
I personally paired this slow cooker chicken with crunchy broccoli slaw for a delightful change up to your average salad made with lettuce leaves. The broccoli slaw adds a refreshing texture and pack of nutrient density – yay for cruciferous veggies! I posted on my Instagram the other day about challenging yourself to purchase something new in the produce section, to continue filling your plate with a rainbow of fruits and veggies, so broccoli slaw could be an excellent option to step up your veggie game this week. Who’s with me?!
- 3 chicken breasts
- 1/2 cup teriyaki marinade
- 1 Tbsp minced garlic
- 3 Tbsp avocado oil
- 3 cups broccoli slaw
- 1 cup julienned red pepper
- 1/3 cup Asian vinaigrette
- 1/3 cup roasted cashews
Place thawed chicken breasts in the slow cooker and pour teriyaki sauce, avocado oil and minced garlic on top.
Slow cook on high heat for 4 hours.
Shred the chicken with a fork and let cook for an additional 30 minutes on high heat so the shredded chicken soaks up all the sauce.
Store in the refrigerator and serve cold.
When ready to be served, toss broccoli slaw and red pepper in Asian vinaigrette.
Top with Shredded Slow Cooker Teriyaki Chicken.
Sprinkle with cashews.
Yes, I just wrote out directions on how to make a salad… haha…
For the Asian vinaigrette I used Primal Kitchen’s Sesame Ginger Vinaigrette– it’s a super clean dressing made with high quality oils and ingredients!