Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chicken with pepper; place in a 3- to 4-quart slow cooker. Add celery, onion and garlic. In a small bowl, combine hoisin sauce, soy sauce, ginger, sherry, chili sauce and sesame oil. Stir into mixture in cooker.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Using a slotted spoon, transfer chicken to a cutting board, reserving 1/2 cup of the cooking liquid. When chicken is cool enough to handle, remove chicken from bones; discard bones. Using two forks, pull meat apart into shreds.
For dressing, combine the reserved 1/2 cup cooking liquid and vinegar in a screw-top jar. Cover; shake well to combine. Set aside.
Divide shredded lettuce among six individual salad plates. Top with chicken, carrots, cashews and cilantro. Before serving, shake dressing and drizzle over salad. Toss to coat.