Low FODMAP Asian salad with chicken

Salads are the perfect quick meal, especially when you’re on the run. Sometimes, however, they can taste bland. This salad is sure to pack a flavor punch! If you can’t find some of these ingredients in the grocery store, look for them in your local Asian market.


  • 5 tablespoons natural peanut butter

  • 2 tablespoons light brown sugar

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon of freshly squeezed lime juice

  • 1 tablespoon vegetable oil

  • 1/2 teaspoon sambal oelek (a chili paste from Indonesia made from a variety of peppers)

  • 1 pound of shredded, cooked chicken

  • 3 cups shredded cabbage

  • 2 cups grated carrots

  • 1 bell pepper, sliced

  • 2 Persian cucumbers

  • 1/2 cup fresh cilantro

  • 1/2 cup roasted peanuts


  1. Combine peanut butter, brown sugar, apple cider vinegar, soy sauce, fish sauce, lime juice, vegetable oil, and sambal oelek into blender. Blend until smooth and combined. If mixture is too thick, add a tablespoon of water and blend until sauce is a loose texture. Once at desired consistency, place in a bowl.

  2. In a large mixing bowl, toss together chicken, cabbage, carrot, bell pepper, cucumber, and cilantro. After all ingredients are combined, pour in as much sauce as desired.

  3. Garnish with peanuts and serve or place in storage container.