Asian Salad and Sesame Chicken Spring Roll [FODMAP-friendly]

• Meat

  • 1 Chicken breast, boneless skinless

• Produce

  • 2 Carrots, medium
  • 3 tbsp Cilantro, fresh
  • 1/2 English cucumber
  • 1 tsp Ginger, fresh
  • 1 Summer squash, medium yellow

• Pasta & Grains

  • 3 oz Rice

• Baking & Spices

  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 2 tsp Rice wine vinegar
  • 2 tsp Sesame oil

• Bread & Baked Goods

  • 10 Spring roll wrappers

• Other

  • 2 TB and 1 tsp. reduced sodium soy sauce

Found on blog.katescarlata.com

Ingredients

• 1 boneless skinless chicken breast, sliced in 10 even strips
• 2 TB and 1 tsp. reduced sodium soy sauce
• 2 tsp. sesame oil
• 1 tsp fresh ginger, minced
• 1-2 tsp sesame seeds (I used a mix of black and white)
• 1 TB peanut oil
• 2 medium carrots, peeled and ends trimmed
• 1/2 English cucumber, end trimmed
• 1 medium yellow summer squash
• 3 TB fresh cilantro, chopped
• 2 tsp rice wine vinegar
• 3 oz rice sticks (about 1/3 of 8 oz container) [I used kitchen scissors to cut out portion of noodles I needed and reserved the rest for another recipe.]
• 10 spring roll wrappers

Directions

• Marinate chicken by placing strips in small glass bowl and drizzle with 1 TB reduced sodium soy sauce, 1 tsp sesame oil, 1 tsp ginger and sesame seeds. Set aside to marinate for about 15 minutes.
• Julienne carrots, cucumber and summer squash keeping each vegetable separate-slicing primarily outer skin, not mushy center using julienne peeler.
• Add peanut oil to medium skillet over medium heat. Lift chicken out of marinade with fork to allow marinade to fall back into bowl. Add chicken carefully to skillet. Cook until chicken is cooked through about 6-8 minutes. Set aside.
• Make dressing for carrots by mixing 2 TB cilantro, 1 tsp soy sauce, 1 tsp rice wine vinegar and 1/2 tsp sesame oil. Drizzle over julienned carrots in small bowl.
• In large saucepan, boil water in preparation for rice sticks. Cook according to package directions.
• Drizzle 2 tsp. sesame oil over noodles and set aside.
• Hydrate spring roll wrappers by adding individually to large bowl filled with very warm-hot water. Remove from water when fully pliable and place on plastic cutting board.
• Place chicken, noodles and veggies near edge of wrapper and roll up burrito-style.
• Create light dipping sauce with remaining 1 TB soy sauce, 1/2 tsp sesame oil, 1 tsp rice wine vinegar and sprinkling of cilantro to taste.
• Cut spring rolls on diagonal and enjoy.
• (Recipe based on the Biltmores Vietnamese Summer Roll recipe)