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Asian Salad with Shredded Chicken, green onions, carrot, bell pepper, cucumber, sesame seeds and miso vinaigrette.

Low Fodmap Asian Salad with Shredded Chicken & Miso Dressing

Simple shredded chicken tossed with greens, veggies and a miso dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 4 cups Low Fodmap lettuce
  • 1-2 cups Chopped radicchio & carrot strips
  • 3 Green onions, chopped (green parts only)
  • 1 1/2 cups Shredded chicken (rotisserie chicken works too)
  • 1/2 red, orange or yellow bell pepper, thinly sliced

Dressing

  • 1 tsp Soy sauce
  • 1 tsp Sesame oil
  • 2 tbsp Avocado, grapeseed or canola oil
  • 1 1/2 tbsp White miso paste
  • 1 tsp Rice vinegar
  • 2 tbsp Maple syrup
  • 1 tsp Garlic olive oil
  • 1/2 tbsp Fresh ginger, minced
  • 1 tsp Sesame seeds
  • 1-2 tbsp Water
  • Salt & pepper to taste

Instructions
 

  • Let miso sit out and come to room temperature so it's easier to mix with other dressing ingredients
  • Chop up veggies and lettuce. Toss into a bowl with chicken
  • Make dressing and pour desired amount over salad and toss
  • Top with sesame seeds and if tolerated, wonton strips
Keyword Asian Salad, Low Fodmap
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