This lower histamine Asian chicken salad recipe makes a wonderful summer cold meal for hot days. And it’s lower in histamine, oxalates, salicylates, and low FODMAP too!
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Table of Contents
Ingredient notes for lower histamine Asian chicken salad
It uses shredded cabbage instead of traditional rice noodles and calls for coconut aminos instead of soy sauce. Coconut aminos are made from fermenting the sap from the coconut tree, so because it is a fermented product not everyone with histamine issues will tolerate it. You can substitute lemon or lime juice for the coco aminos, if tolerated.
What to serve along with lower histamine Asian chicken salad
This recipe is perfect with some mint tea.
Leftovers
- Serve this dish immediately or freeze leftovers right away.
- Freeze for up to 3 months.
Do you know your typical symptom progression?
One of the keys to understanding the level of your bucket is knowing your symptom progression. It is helpful to keep track of the symptoms you are having and to evaluate whether they are escalating. Symptom escalation means that the level of your bucket is rising.
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
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Here’s the recipe for lower histamine Asian chicken salad!
Lower Histamine Asian Chicken Salad
Ingredients
- 1 lb. Chicken Breast boneless, skinless
- 1 tbsp. sea salt
- 4 cups green cabbage shredded
- ½ cup carrot grated
- ½ cup cilantro cleaned and chopped
- ½ cup scallions sliced thinly
- ¼ cup olive oil
- 1 tsp. ground dry ginger
- 1 clove garlic minced
- 2 tsp. sesame oil
- 2 tbsp Coconut aminos
- 1 cup English cucumber sliced
Instructions
- Bring a medium-sized pot of water to a boil and add 2 tbsp salt to the water. Add the chicken breasts and cook them for about 20 minutes at a simmer or until cooked through and tender. Remove the chicken from the water and shred the chicken into bite-size pieces. Alternatively, you can cook the chicken with the water in an Instant Pot using the "Meat" program. Release the pressure, carefully remove the Instant Pot lid, and shred the chicken.
- Place the vegetables to a large mixing bowl. Add the chopped cilantro, and sliced scallions.
- In a small container, combine the olive oil, coconut aminos, grated ginger, and minced garlic, whisking until emulsified.
- Add the shredded chicken to the salad and toss to combine.
- Add the dressing to the salad, if desired, or serve it separately. Individual portions of this dish can be frozen and even reheated to be served warm as a "pad thai" style meal.
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