Asian Chicken Salad You Can Make For Dinner In Minutes!

Let's Make Asian Chicken Salad

Photo byFODMAP Everyday

We love hearty salads that are filling enough for a meal and this Asian Chicken Salad is just that kind of dish.

Shredded cabbage, carrots, red bell pepper and cucumber are tossed with shredded, cooked chicken, crunchy peanuts and cilantro, and a rich creamy peanut butter-based dressing.

Pack A Lunch

Leftovers of our Asian Chicken Salad make a perfect lunch to take to work or school.

Peanut Butter Goes Savory

We love peanut butter, in cookies, muffins, energy balls and in savory recipes. Our Garlicky Peanut Sauce is fantastic on noodles and all sorts of proteins. This sauce is more of a fusion-style Asian dressing combining fish sauce in addition to soy sauce, lime juice, brown sugar and hot pepper sauce.

The dressing component calls for Garlic-Infused Oil for a garlicky kick. Make sure yours is based on vegetable oil and not olive oil.

Most commercially available garlic-infused oils are based on olive oil. You can make your own vegetable oil based, using our easy recipe, or use Tourangelle, which we love.

Rotisserie Chicken, Poached Chicken, Roast Chicken - We Love Chicken!

This recipe calls for shredded cooked chicken. You can use white meat or dark meat, or a combo. You can use some from our Whole Roasted Chicken, or simply poach boneless, skinless chicken breasts or thighs in water seasoned with salt, a few peppercorns and a bay leaf.

If you have time, throw in a few pieces of chopped carrot and celery for flavor, if you have them around.

Costco as well as Whole Foods have plain rotisserie chicken available. Perhaps your local supermarket does too? Ask!

Photo byFODMAP Everyday

Asian Chicken Salad

Think chicken salad is boring? Try this flavor-packed Low FODMAP Asian Chicken Salad.

If you need the recipe with the low FODMAP diet information linked please visit us at www.fodmapeveryday.com

Makes: 8 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

Author: Dédé Wilson

Ingredients:

Peanut Butter Dressing:

• 6 tablespoons (102 g) peanut butter, either natural or no-stir style
• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons rice vinegar or apple cider vinegar
• 3 tablespoons low-sodium gluten-free soy sauce
• 11/2 tablespoons fish sauce, such as Red Boat brand
• 1 1/2 tablespoons freshly squeezed lime juice
• 1 1/2 tablespoons Garlic-Infused Oil, made with vegetable oil or purchased equivalent
• ¼ to ½ teaspoon sambal oelek or low FODMAP hot sauce such as Tabasco, or more to taste
• Water, if needed

Chicken Salad:

• 1- pound (455 g) shredded cooked chicken warm or at room temperature
• 4 cups (356 g) finely shredded green cabbage
• 2 medium carrots, trimmed and grated
• 1 red bell pepper, cored and finely sliced
• 2 Persian cucumbers, ends trimmed, cut into large julienne
• 1/2 cup (16 g) chopped fresh cilantro, divided
• 1/2 cup (80 g) chopped roasted peanuts, divided
• 1/2 cup (32 g) chopped scallions, green parts only, divided

Preparation:

1. For the Peanut Butter Dressing: Combine peanut butter, brown sugar, vinegar, soy sauce, fish sauce, lime juice, oil and hot sauce in a blender and blend until smooth and combined. Scrape down blender as needed. Taste and add more hot sauce if desired. If you use natural peanut butter and the mixture is a bit thick, blend in a tablespoon or two of water. You want a flowable texture. The dressing can be made a day ahead and refrigerated in an airtight container.
2. For Chicken Salad Assembly: In a large mixing bowl, toss together the chicken, cabbage, carrot, bell pepper, cucumbers of the cilantro, half the peanuts and half of the scallions (you can do this by eye). Add some of the dressing and toss to coat. Only add enough dressing to lightly coat the salad ingredients. You might not need all of the sauce. Serve garnished with remaining cilantro, peanuts and scallions. Salad may be serve with the chicken slightly warm, or everything at room temperature.
3. Salad may be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving. It is best if you can garnish with the scallions, peanuts and cilantro right before serving. Or even better, if you know you want to make way ahead, keep salad and dressing separate until close to serving time (and those garnishes, too!)

Notes:

Tips

• Like so many dishes that need cooked chicken, you could make things super simple and buy a rotisserie chicken. Many are low FODMAP (even the ones at Costco). Just always buy the "plain" style and read labels. You might even be able to find a low FODMAP rotisserie chicken at your local supermarket.

For more chicken recipes, check out our article, 10 Gut Friendly Chicken Recipes You Can Have On Your Table Tonight!