2 large skinless chicken breasts
175g dried medium rice noodles
2 good handfuls of greens, such as Chinese leaf, finely shredded
2 carrots, cut into thin strips
1 red pepper, seeded and finely sliced
a handful of fresh coriander leaves
For the dressing
1 red chili, seeded and finely chopped
1 tbsp root ginger, finely chopped
2 tbsp gluten free soy sauce
juice of 1 lime
2 tbsp olive oil
Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
Meanwhile, cook the rice noodles according to instructions. Drain and run cold water through to stop them sticking together.
Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
Recipe adapted from: Good Food
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