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Low FODMAP Recipe : Asian chicken salad


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

½ chilli, deseeded and thinly sliced

¼ cucumber, halved lengthways, sliced


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, chilli and cucumber.

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

Recipe from Good Food magazine

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