Low FODMAP Recipe  

Vietnamese chicken salad


2 small, cooked skinless chicken breasts, shredded

½ cucumber, cut into ribbons

1 tbsp chopped chives

small handful mixed mint and coriander leaves

1 red chilli, thinly sliced

3 limes, juiced

1 tbsp fish sauce

1 tbsp soft brown sugar

1 tbsp roasted peanut, roughly chopped

Preparation method

Put the chicken in a bowl with the cucumber, chives, herbs and chilli. Mix the lime, fish sauce and sugar together until the sugar dissolves, then pour over.

Gently mix together and serve with the peanuts sprinkled over the top.

Recipe from olive magazine, August 2010

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