Chinese New Year Chicken Salad (Low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4-6 • Ok to make ahead: Steps 1-3

In honor of Chinese New Year, I created a recipe for a delicious, low FODMAP Chinese chicken salad that is heavy on the vegetables and flavor and light on the effort to make! This salad is crispy, crunchy, and everything you want a Chinese chicken salad to be. It’s a great way to use up leftover chicken, but if you need to cook some just for the recipe, I’ve provided an easy recipe that turns out perfectly-cooked chicken every time.

Ingredients: Dressing

3 tablespoons gluten-free soy sauce

3 tablespoons seasoned rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons butter

2 teaspoons fresh ginger, grated

1/2 teaspoon black pepper

Ingredients: Salad

4 cups cabbage, thinly chopped/shredded

1 cup carrot, grated (swap in additional cabbage or bell pepper for lower-carb version)

1 red bell pepper, julienned (finely sliced)

1 cup Jicama, grated (or use sliced water chestnuts) - swap in additional cabbage or bell pepper for lower-carb version

1 cup raw almonds, chopped or sliced

2 cups cooked chicken, shredded (see recipe below)

1/2 cup green onions, green part only, finely sliced on the diagonal

1 - 2 tsp black sesame seeds, optional for garnish

Directions

(1) Cook the chicken: Don’t have cooked chicken? Cook some up using this quick and foolproof method:

Heat 1 tablespoon each butter and toasted sesame oil in a frying pan over medium-high heat. Season each chicken breast with a sprinkle of salt and pepper. Add a few slices of fresh ginger to the pan. Put the chicken in the pan in one layer. Cook for 2 -3 minutes until browned on the bottom. Flip the chicken breast(s), cook for 2-3 minutes on the second side, until browned. Reduce heat to low. Cover the pan and cook for 12 minutes. Leave cover in place. Turn the heat off. Leave for another 12 minutes. Voila! Perfectly cooked chicken. (If the chicken breasts are very thick, then slice them in half horizontally before cooking them in this manner.)

(2) Prepare: Chop the almonds, shred the cabbage, carrot (if using), and jicama (if using). Slice the bell pepper and chop the green onions.

(3) Make the dressing: Combine the dressing ingredients in a jar and shake. Let sit for about 10 minutes before tossing with the salad to allow flavors to blend.

(4) Make the salad: Place the Salad ingredients in a large bowl. Drizzle the dressing over the salad and then toss it all together.

Make-ahead note: Keep salad, dressing, and garnish separate until ready to serve. Without dressing, this salad will keep for 2 -3 days in an airtight container in the refrigerator. Keep the dressing in the refrigerator too.

(5) Plate and serve: Divide between serving plates or bowls. Top with a sprinkle of sesame seeds.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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