Ingredients


This spicy, crunchy salad is low in fat but full of flavour - perfect for a healthy dinner.

4 skinless, boneless chicken breasts

4 tbsp clear golden syrup

2 tbsp rice vinegar

2 tbsp gluten free soy sauce

1 tbsp sesame oil

2.5cm/1in piece fresh ginger, peeled and grated

2 tbsp sesame seeds, toasted

small bunch of fresh coriander, roughly chopped

1 large carrot, cut into fine matchsticks

½ cucumber, peeled, halved, de-seeded and cut into matchsticks

½ Chinese lettuce, finely shredded

Chopped cilantro to serve





Method


Cut the chicken into thin strips and mix with the golden syrup, vinegar and gluten free soy sauce.

Leave to marinate in a non-metallic bowl for about 30 minutes.

Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.

To serve warm, toss in a large bowl with the remaining ingredients and eat immediately.

To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Oriental chicken salad
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