1 boneless, skinless chicken breast

1 tbsp fish sauce

zest and juice ½ lime (about 1 tbsp)

1 tsp caster sugar

100g bag mixed salad leaves

large handful coriander, roughly chopped

1 carrot, cut into thin strips, thinly sliced

½ chili, deseeded and thinly sliced

¼ cucumber, halved lengthways, slice

Serves - 2


Cover the chicken with cold water, bring to the boil, then cook for 10 mins.

Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.

Place the leaves and coriander in a container, then top with the chicken, carrot, chili and cucumber.

Place the dressing in a separate container and toss through the salad when ready to eat.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Asian chicken salad