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Low FODMAP Asian-Inspired Chicken Salad with Sesame Ginger Dressing

Prepared in: 10min

Cooked in: 15min

Total Time: 25min

Servings: 4

Calories: 360 kcal

Fat: 19g

Carbs: 11g

Proteins: 37g

This Low FODMAP Asian-Inspired Chicken Salad is a refreshing, vibrant dish featuring grilled chicken, crunchy vegetables, and a tangy sesame ginger dressing. Packed with flavor and texture, this salad is perfect for lunch or dinner without the need for eggs.
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Ingredients

Grilled Chicken
  • 450g (1 lb) chicken breast fillets (skinless)
  • 1 tbsp garlic-infused oil (Monash-certified or homemade)
  • 1/4 tsp ground ginger
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • A few grinds of black pepper
Salad
  • 200g (2 cups) napa cabbage or green cabbage, shredded
  • 100g (3/4 cup) cucumbers, julienned or sliced
  • 100g (3/4 cup) carrots, shredded
  • 64g (1/2 cup) red bell peppers, thinly sliced
  • 3 tbsp scallion greens (green tops only, finely sliced)
  • 1 tbsp sesame seeds, toasted (optional)
Sesame Ginger Dressing
  • 3 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp tamari (gluten-free soy sauce)
  • 1 tsp freshly grated ginger
  • 1 tsp pure maple syrup (without HFCS)
  • 1 tsp lime juice
  • 1/4 tsp garlic-infused oil

Instructions

  1. Prepare the Chicken:
    Rub the chicken breasts with garlic-infused oil, ground ginger, smoked paprika, salt, and black pepper. Heat a non-stick skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F or 74°C). Let the chicken rest for 5 minutes, then slice thinly.
  2. Prepare the Dressing:
    In a small bowl, whisk together sesame oil, rice wine vinegar, tamari, grated ginger, maple syrup, lime juice, and garlic-infused oil. Adjust seasoning to taste.
  3. Assemble the Salad:
    In a large salad bowl, combine shredded cabbage, cucumbers, carrots, red bell peppers, and scallion greens. Toss to mix.
  4. Add Chicken and Dressing:
    Top the salad with the sliced grilled chicken. Drizzle the sesame ginger dressing over the salad and toss gently to coat.
  5. Garnish and Serve:
    Sprinkle with toasted sesame seeds for added texture and flavor (optional). Serve immediately and enjoy this fresh, vibrant dish!

Tips & Low FODMAP-Friendly Notes

  • Chicken: Grilled chicken is best for this dish, but you can substitute with low FODMAP baked tofu for a vegetarian option.
  • Vegetables: Stick to low FODMAP serving sizes for cabbage, bell peppers, and scallions.
  • Dressing: Sesame oil provides a nutty flavor, and the ginger-lime combination adds brightness to the dish.
  • Storage: Store leftover salad and dressing separately to keep the vegetables crisp.

Bon appétit

This Low FODMAP Asian-Inspired Chicken Salad is a light, flavorful dish that’s perfect for any occasion. With its sesame ginger dressing and crunchy veggies, it’s a guaranteed hit for those following a FODMAP-friendly diet. Enjoy every bite!

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