Chinese Chicken Salad

Makes approximately: 4 servings 

Total time: 30mins

This yummy main dish uses fresh ginger in the marinade and dressing to give a wonderful zingy flavour. Perfect for summer while staying low FODMAP, gluten free and dairy free.

INGREDIENTS:

Sesame ginger marinade, chicken and dressing:

  • 1/3 cup red wine vinegar
  • 3 tbsp coconut aminos
  • 2 tbsp avocado oil
  • 2 tsp pure maple syrup
  • 1 tbsp fresh grated ginger
  • 2 tsp toasted sesame oil
  • Approx 500g boneless chicken thighs

Salad:

  • 2 cups shredded kale or romaine lettuce
  • 2 cups shredded red cabbage
  • ½ cup grated carrots
  • 3 fresh mandarins, peeled and segmented
  • ¼ cup chopped green onion (green tops only)

METHOD:

  1. In a small bowl, whisk together red vinegar, coconut aminos, avocado oil and maple. Reserve a ¼ cup of the dressing. Then add ginger and sesame oil, stir together.
  2. Place chicken in a medium bowl with ¼ cup reserved dressing, toss to coat chicken and allow to briefly marinate while the skillet is heating.
  3. Once hot, cook the chicken until done, usually about 12 minutes. Remove from heat and place chicken on cutting board to rest for a few minutes before slicing into bite-size pieces.
  4. Assemble salad placing kale, cabbage, carrots, orange segments and green onion tops in bowl and toss. Add chicken and dressing. Serve topped with optional coriander and sesame seeds.