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

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Low FODMAP and Gluten Free Recipes -  Asian pulled chicken salad