Vietnamese Shredded Chicken and Veggie Salad

Throw the chicken, garlic and ginger into the slow cooker and sear if you have that option. If not, don't worry about it. Make sure the chicken is about three quarters covered by the chicken broth then add a splash of soy. Cook on high or low depending on how much time you have. Both settings work well. High is probably better if you're using breasts.

Chop the cabbage, spring onion and mint. Then shred remaining veggies on a grater or food processor with any attachment you like. I used the large grating blade. I've made more salad than I need for the chicken but when I get my food processor out I like to make the most of it. Keeping the salad in a big bowl in the fridge all week makes side salads an easy accompaniment to lunches and dinners.

Start with these proportions and tweak from there. I rarely measure when I cook but with this dressing, it's all about balance. You want the perfect combo of salty, sweet, sour and tang and heat. Test it out until it tastes perfect to you. Dressing is key because if it's delicious enough, it will motivate you to eat as many veggies as you can fit in your body which equals health! Yum!