½ cucumber, spiralized or sliced into ribbons

2 carrots, spiralized or sliced into ribbons

100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)

200g pack roast chicken pieces

2 tsp sesame seeds

For the dressing

2 tbsp sesame oil

1½ tbsp rice wine vinegar

1½ tbsp gluten free soy sauce

½ tbsp freshly grated ginger

1 tsp golden caster sugar


Layer the salad ingredients into in a large bowl.

Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well.

Put the dressing in 2 small pots, or toss through the salad if eating straight away.

Recipe adapted from: Good Food

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