Easy Low FODMAP Keto Vietnamese Chicken Salad

A deliciously fresh and aromatic Keto low FODMAP chicken recipe that is inspired by all the incredible flavors of Vietnam. There’s a fair amount of chopping involved but it’s worth the effort! The slaw-like texture is also a bonus since it holds the dressing so well. Green cabbage and carrots are finely shredded and combined with fresh herbs, a zingy dressing, and then sprinkled with roasted peanuts. It is perfect with grilled chicken or try beef for an alternative option. Be sure to use lots of herbs and peanuts as this is what brings the dish to life with flavor, freshness, and texture!

This easy low FODMAP recipe comes together in less than 30 minutes and serves 4-6 for a main or 6-8 as a side dish.

What is Thai basil?

Thai basil is different to sweet basil, it has more of an anise-licorice flavor and is commonly used in Thai and Southeast Asian dishes.

Are there any ingredient substitutions?

If you can’t find Thai basil, simply use sweet basil.

Substitute the green cabbage for red cabbage, steamed or raw kale, or iceberg lettuce for that crunch. You can also spiralize zucchini or peel the cucumber into ribbons and serve with the dressing. Consider adding diced capsicums in place of the carrot for another low-carb option. The chicken can also be replaced with beef strips for another recipe variation.

Why is maple syrup used in this recipe?

Maple syrup is used as sugar alocohols such as xylitol and erythritol are not permitted on a low FODMAP diet. The quantity of maple syrup used in this is only 1 teasoon for the whole recipe, however, for strict Keto, you can substitute the maple syrup for powdered erythritol or skip entirely.

Can I adapt the recipe for different diets?

This Keto recipe is naturally gluten-free and dairy-free and can be made vegetarian by substituting the chicken for hard-boiled eggs or firm tofu. This recipe can also be made vegan by further omitting the fish sauce and increasing the lime juice to 4 tablespoons.

How to store Keto Vietnamese Chicken Salad?

This recipe is best consumed on the day of making it as the acids in the dressing will wilt the fresh herbs, affecting their appearance. The flavor will still taste amazing, and any leftover salad can be stored in the fridge in an airtight container and consumed the next day.

Net Carbs

4.4 g
Fiber

1.7 g
Total Carbs

6.1 g
Protein

30.3 g
Fats

16.4 g

294 cals

Quantity

Serving Size

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Skinless chicken breast

4 large - split
Common Cabbage, green, raw

1 cup
Carrots, raw

1 small - 5 3/4" long or less
Fish sauce (nam pla or nuoc mam)

2 tbsp
Lime juice, fresh

2 tbsp
Rice vinegar

2 tbsp
100% Pure Maple Syrup

1 tsp
Sesame Oil

2 tbsp
Garlic Infused Olive Oil Low FODMAP Safe

2 tbsp
Hot chili peppers, red, raw

1 each - approx 4" - 6" long
Cilantro Or Coriander Leaves Fresh Or Raw Herb

0.5 cup
Peppermint, fresh

0.5 cup
Fresh Thai Basil Leaves

0.5 cup
Scallions or spring onions, tops and bulb, raw

4 medium - 4 1/8" long
Peanuts, dry roasted, lightly salted

0.25 cup, chopped

Step 1

Make the dressing first so it has time for the flavors to infuse. Finely dice the chili, grate the ginger on the small side of a box grater, and extract the juice from 1 lime. In a small bowl, combine the powdered erythritol, fish sauce, ginger, lime juice, rice vinegar, chili, garlic oil, and 1 tablespoon sesame oil, and stir together. Set aside.
Step 2

Finely shred the cabbage using a mandolin or sharp knife. Grate the carrot and set aside. In a large wok or frying pan, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the chicken breasts and fry for 10-15 minutes or until cooked through, flipping side half way through cooking to ensure both sides are golden. Transfer the chicken to a chopping board to cool slightly before slicing.
Step 3

Remove the pan from the heat but transfer the shredded cabbage to the pan. Toss around to coat in the chicken juices and to soften slightly from the hot pan, but not to cook through so it keeps its crunch. (This step is optional if you don’t tolerate raw cabbage.)
Step 4

Roughly chop the cilantro, mint and Thai basil and finely dice the green ends of scallions. In a large bowl, add the cabbage, grated carrots, scallions, herbs and diced chicken. Pour the dressing over and toss to coat. Sprinkle with the roasted peanuts and serve with lime wedges.