Asian Chicken Salad Wraps and Slow Cooker Rotisserie Chicken

Going to the cabin is supposed to be fun and relaxing, a time when you can enjoy the summer sun, and the freedom to sit and do absolutely nothing. If you plan ahead, you can do all of those things and still eat a healthful and satisfying meal at the cabin.

Before we left for the cabin on Friday, I made the salad dressing for the salad wraps, put the seasoning in a plastic bag, and packed the remaining ingredients. Then while at the cabin on Saturday, I prepped the chicken for the slow cooker early Saturday morning before our bike ride. Then just 15 minutes before we ate dinner that night, I assembled the salad wraps!

Asian Chicken Salad Wraps

Serves 8

2 tablespoons rice wine vinegar

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 teaspoon honey

1/2 teaspoon ground ginger

2 tablespoons toasted sesame oil

2 tablespoons peanut oil or canola oil

2 cups shredded Slow Cooker Rotisserie chicken (recipe below) or purchased Rotisserie chicken

3 cups shredded Napa cabbage

1 cup shredded carrots

1 sweet red pepper, julienned

3 green onions, sliced

1 cup cilantro leaves, chopped

1 head romaine lettuce, leaves separated

Whisk together the vinegar, lime juice, soy sauce, salt, pepper, honey and ginger. Whisk in oils. Refrigerate until service.  (Can be made up to 1 day in advance.)

Toss together the cabbage, carrots, red pepper, green onion and cilantro. Combine with chicken and dressing.  Serve with lettuce leaves for wrapping.

Slow Cooker Rotisserie Chicken

Makes 1 chicken

1 whole chicken

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Remove gizzards from the chicken.  Rinse and pat dry. 

In a small bowl, combine the paprika, onion powder, garlic powder, salt and pepper.  Rub the mixture over the entire chicken.  Place in a 5 quart or large slow cooker.  Cover and cook on LOW for 8 hours.