1 small roasted chicken, about 1kg

3 carrots, coarsley grated or finely shredded

1 cucumber, thinly sliced

2 red chilies, halved and thinly sliced

small bunch coriander, roughly chopped, including stalks

Handful baby spinach leaves

For the dressing

1 tbsp mirin

1 tbsp gluten free soy sauce

1½ tbsp toasted sesame oil


Combine the dressing ingredients in a small bowl and set aside. Remove all the meat from the chicken, shred into large chunks and pop in a large bowl.

Add the cucumber, carrots, chilies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Asian pulled chicken salad
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How to make garlic  infused oil - click here
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