Spring Roll Salad with Peanut Dressing (Low FODMAP)

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

All the delicious flavors of spring rolls without any of the fuss of making them! I love this salad because it’s easy to make and delicious to eat and it’s a great way to use up leftover chicken. You can be creative with your ingredients, depending on what you have on hand. I made it with butter lettuce and arugula, but it would be equally delicious with romaine. I left out the rice noodles for a lower-carb version, but they would be a great addition. Leave the chicken out for a vegetarian version or swap in shrimp instead if you prefer. The peanut dressing will bring it all together in the end.

Ingredients

1-2 cups cooked chicken, cubed (or substitute cooked shrimp in you prefer)

4 cups shredded butter lettuce, romaine, or lettuce of your choosing

4 carrots, shredded

1/2 cup jicama, diced

2 Persian cucumbers, peeled and sliced

1 red bell pepper, seeded and chopped

4 green onions, green part only, chopped

1 jalapeño pepper, seeded and chopped

1/2 cup rice vinegar

1/2 cup fresh cilantro or Thai basil, chopped

1/3 cup dry roasted and salted peanuts, chopped

4 ounces Asian rice noodles, cooked per package instructions (optional)

1/2 avocado, cubed

Ingredients: Dressing

1/2 cup creamy peanut butter

1/3 cup gluten-free, low sodium soy sauce

1/4 cup toasted sesame oil

1/4 cup rice vinegar

2 tablespoons maple syrup

3 tablespoons lime juice

1 tablespoon fresh grated ginger

Directions

(1) Prepare: If you don’t have cooked chicken on hand, throw some on the grill with a little salt and pepper and Italian seasoning. Cook just until done (about 5 minutes per side for boneless thighs). Set aside to cool.

Wash, dry, and tear the lettuce. Wash, peel, and shred the carrots. Peel and chop the jicama and cucumbers. Wash, seed, and chop the red bell pepper. Wash and chop the green onions and the cilantro or basil. Chop the peanuts. Peel and grate the ginger for the dressing.

(2) Pickle the jalapeno: Wash, seed, and finely chop the jalapeno pepper then put the chopped pepper in a small bowl with enough rice vinegar to cover. Set aside.

(3) Make the dressing: Combine all dressing ingredients in a jar and shake well to combine.

(4) Cook the rice noodles: Cook the rice noodles per package instructions (if using).

Make-ahead note: At this point, you may leave everything in the refrigerator until you’re ready to assemble your salad.

(5) Make the salad: In a large bowl, combine all the prepared vegetables, the pickled jalapeños, and the chopped peanuts. If using, chop the cooked rice noodles and toss them into the salad as well. Pour 1/2 the dressing over the salad and toss to combine. Add the chicken and toss once more.

(6) Plate and serve: Divide the salad between plates. Add the avocado just before serving. Drizzle over more dressing or serve the dressing on the side for those who want more.

Eat and enjoy every bite because you can!

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