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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
Servings: 2
Course: Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

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