Asian-Style Chicken Salad – Low FODMAP

Asian-Style Chicken Salad – low FODMAP - image

I had leftover meat from a chicken I roasted last night, and the vege tray in the fridge was full of vegetables so I invented a simple Asian-style salad that could include the chicken. Make it a little bit ahead of time so the chicken can soak up the dressing. It won’t wilt the veges because there is no lettuce or anything similar. I had baked bread yesterday so that was put on the table and we had ourselves a feast.

I have realized that I put too much sweet food on this blog and I am going to rectify that. You would think that was all we ate, which simply isn’t true or I would be the size of a bus. Part of my freelancing is that I take photos for food bloggers who don’t have the time and/or skills to take them themselves, which means I am usually making other people’s recipes for dinner. Hence the lack of dinner recipes here. But I am sure I can work out a way to sort that. Watch this space.

Asian-Style Chicken Salad - Low FODMAP
 
Author:
Ingredients
  • Cooked chicken
  • 1 carrot
  • 1 leek - green part only
  • 1 stalk of celery
  • 1 zucchini
  • 1 red chilli
  • 2.5cm/1" piece of fresh ginger
For the dressing
Method
  1. Cut all the vegetables into matchsticks including the chilli and ginger.
  2. Pull the chicken apart into bite-sized pieces.
  3. Mix it all together in a bowl.
For the dressing
  1. Mix a few teaspoons of each ingredient together at a time and adjust for taste. The soya will give enough salt so there's no need to add more.

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Comments

  1. says

    Nice, simple, flavorful dish. I like it! Although we cook Asian dishes often, for some reason I rarely do Asian salads. I need to change that, and this is a great place to start. Thanks.

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