1 small roasted chicken, about 1kg
½ chinese cabbage*, finely sliced
3 carrots, coarsley grated or finely shredded
3 scallions, green part only, finely sliced on the diagonal
2 red chilies, halved and thinly sliced
small bunch coriander, roughly chopped, including stalks
For the dressing
2 tbsp golden syrup
1 tbsp gluten free soy sauce
1½ tbsp toasted sesame oil
4 tbsp low FODMAP sweet chili sauce
1 lime, zest and juice
*Only Chinese cabbage is ok for the low FODMAP diet, you could use lettuce, but not any other type of cabbage.
Combine the dressing ingredients in a small bowl and set aside (whichever you are using).
Remove all the meat from the chicken, shred into large chunks and pop in a large bowl.
Add the chinese cabbage, carrots, scallions, 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