Chinese Chicken Salad
Prep time
Cook time
Total time
Delicious LOW FODMAP Salad
Author: Keri Brooks Health
Recipe type: Lunch or Dinner
Cuisine: LOW FODMAP - Gluten free - Dairy free
Serves: 3
Ingredients
- 1 chicken breast- boiled and shredded or (unseasoned rotisserie chicken)
- ¾ cup savoy cabbage- sliced
- 1 carrot- shredded
- ¾ cup cashews- toasted
- 1.5 tbsp sesame seeds
- 8tsp salt
- ½ tbsp. coconut aminos
- 1 /2tbsp lemon juice
- Honey Sesame Dressing *( makes ½ cup)
- 1tbsp coco aminos
- ⅛ cup apple cider vinegar
- 1 tbsp. honey
- 1 tbsp. toasted sesame seed oil
- ½’ chunk ginger
- ½ cup safflower oil
- pinch of salt
Instructions
- Put chicken breast into a pot and cover it with water, bring to boil and boil for about 10 min
- While chicken is boiling, put skillet on med/high and add 1 tbsp oil and cashews and sauté until browned then add sesame seeds and let brown.
- Remove cashews and sesame seeds from skillet and let cool
- Slice cabbage into small strips, shred carrots and place all in a large bowl
- When chicken is done remove it from water and let it cool. When cool enough to touch use fingers or a fork and shred chicken
- Heat skillet to med/high and add shredded chicken, lemon juice salt and coconut animos and sauté a few minutes until chicken is fully cooked. Turn off skillet and let chicken cool
- Once chicken and nuts have cooled mix all ingredients together in a large bowl add dressing and feast!
- Dressing: Mix ingredients and blend in blender or food processor. Makes ½ cup. Use 2 tbsp for a single serving.