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Low Fodmap Asian Salad with Hoisin Chicken

Low Fodmap Asian Salad with Hoisin Chicken

A crunchy salad with delicious hoisin chicken and a sesame dressing.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: Asian
Ingredients Method

Ingredients
  

Salad
  • 2 cups green and red cabbage mix
  • 2 cups lettuce (butter, romaine, iceberg or mix)
  • 3 green onions, chopped (green parts only)
  • 1/2 cucumber, diced
  • wonton strips (if tolerated)
Chicken
  • 1 lb ground chicken
  • 3 tbsp hoisin sauce
  • 1 tsp tamari gluten-free soy sauce
  • 1 tsp rice vinegar
  • 2 tsp fresh ginger, minced
Dressing
  • 3 tsp sesame oil
  • 1 tsp tamari gluten-free soy sauce
  • 2 tsp coconut aminos
  • 2 tsp sugar
  • 1 tsp garlic olive oil
  • 1 1/2 tbsp rice vinegar
  • 3 tbsp avocado or a neutral oil
  • 1 tsp fresh ginger, minced
  • Drop sriracha (optional)

Method
 

  1. Mix dressing ingredients and set aside.
  2. Cook ground chicken on stove top. Top cooked chicken with hoisin sauce, soy sauce, rice vinegar and ginger and stir. Cook for a few minutes until liquid ingredients have evaporated and brown bits start to form at the bottom of the pan. Scrape up the brown bits and incorporate into the mixture.
  3. Chop salad ingredients and toss in a bowl.
  4. Allow chicken to cool slightly and add to salad mix and toss with dressing.
  5. Top with wonton strips if tolerated.
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