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Chicken Stock Recipes

FODMAP Coconut Chicken Salad

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Ingredients

  • ½  pack of vermicelli noodles or 1 zucchini, made into
  • zoodles (keto/paleo option)
  • 500 g chicken breast
  • 400g can coconut milk
  • 1 tsp Urban Forager FODMAP Chicken Stock Concentrate
  • 1 stalk lemongrass- bruised
  • Thumb sized piece of ginger- peeled and sliced
  • 4 kaffir lime leaves
  • Handful mint- washed and drained
  • Handful coriander leaves- washed and drained
  • 3 spring onions cut in 3 and sliced thinly length-ways (green sections only)
  • ½ cucumber-  cut in ½ seeds removed and sliced thinly length-ways
Tamari Seeds
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 20 g pumpkin seeds
  • 2 tbsp tamari
Dressing
  • 1 tbsp Tamari
  • 1 tbsp Tahini
  • 1 tsp rice malt syrup
  • ½ thumb sized piece of Ginger- peeled and finely grated
  • 1 tsp of Urban Forager FODMAP Chicken Stock Concentrate
  • 5 drops of Sesame oil
  • ½ cup of Olive oil
  • Juice of ½ lemon

Method

  1. Place the chicken, coconut milk, ginger, lemongrass, lime leaves and the Urban Forager FODMAP Chicken Stock Concentrate in a medium saucepan (make sure the liquid covers the chicken- add a little water if needed)
  2. Bring everything to a low boil and then simmer for 15 minutes or until the chicken is cooked through
  3. Remove the chicken from the cooking liquid and allow to cool
  4. Shred the chicken and set aside
  5. Prepare the noodles as per pack instructions, then rinse in cold water and allow to drain in a sieve over a bowl. For Keto/paleo option, shred zucchini into zoodles and set aside.
  6. Toast the seeds in a small fry pan until they just begin to pop and color a little
  7. Stir in the Tamari, quickly remove to a bowl and allow to cool.

*Please note that this recipe serves 4 and one serving is considered low in FODMAPs. If you would like to eat more than a quarter of the recipe, please reduce the amount of coconut milk to keep a low FODMAP rating.

Dressing

  1. Combine all the ingredients together in a glass jar, screw the lid on tightly and shake vigorously.
  2. Refrigerate for at least an hour
  3. Assemble the salad ingredients in a large serving bowl
  4. Toss the salad with the dressing, add a sprinkling of Tamari seeds and serve!