Chinese Chicken Salad

Chinese Chicken Salad
Prep time
Cook time
Total time
Delicious LOW FODMAP Salad
Recipe type: Lunch or Dinner
Cuisine: LOW FODMAP - Gluten free - Dairy free
Serves: 3
  • 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
  1. Put chicken breast into a pot and cover it with water, bring to boil and boil for about 10 min
  2. 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.
  3. Remove cashews and sesame seeds from skillet and let cool
  4. Slice cabbage into small strips, shred carrots and place all in a large bowl
  5. 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
  6. 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
  7. Once chicken and nuts have cooled mix all ingredients together in a large bowl add dressing and feast!
  8. Dressing: Mix ingredients and blend in blender or food processor. Makes ½ cup. Use 2 tbsp for a single serving.