Serves: 4
Prep: 10 minutes Cook: 15 minutesNo boring salads here. This one is restaurant quality with plenty of flavour and no onion or garlic in sight!
| ingredients |
|---|
|
4 slices lean, short cut bacon |
|
Fresh ginger, peeled and finely cut into matchsticks |
|
1 1⅓ tbsp soy sauce |
|
1 1⅓ tbsp tahini |
|
1 1⅓ tbsp miso paste |
|
2 tsp fish sauce |
|
¾ tsp sesame oil |
|
1 tsp white sugar |
|
2 2½ tbsp lemon juice |
|
½ cup whole egg mayonnaise (if store-bought, check that no onion or garlic added) |
|
Salt and pepper, to season |
|
1 small BBQ (Rotisserie) chicken, skin and stuffing removed and shredded |
|
4 cups shredded cos or Iceberg lettuce |
|
2 2½ tbsp chives, chopped |
|
Toasted sesame seeds for serving |
Pan fry bacon in a non-stick pan until cooked to your liking. Transfer onto paper towel to cool and then slice thinly.
Cook ginger in a small saucepan of boiling water for 1 minute, Drain and rinse under cold water; set aside.
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and lemon juice in a small bowl until smooth.
Place mayonnaise into a larger bowel and whisk until smooth. Gradually pour in the soy sauce mixture and whisk until combined. You may need to add a tablespoon or 2 of water to thin our the dressing. You want the dressing to be the consistency of thickened cream. Add salt and pepper to taste.
Toss the chicken and 1/2 the dressing in a large bowl to coat. Add the lettuce and bacon and the rest of the dressing.
Serve on a large plate and sprinkle the ginger, chives and sesame seeds on top.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2294 Kj / 548 cal |
| Protein | 47.00g |
| Carbohydrates | 3.40g |
| Sugar | 2.80g |
| Total Fat | 38.20g |
| Saturated Fat | 6.30g |
| Fibre | 2.80g |
No boring salads here. This one is restaurant quality with plenty of flavour and no onion or garlic in sight!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 4 slices lean, short cut bacon | 120 g | 4.20 oz |
| Fresh ginger, peeled and finely cut into matchsticks | 10 g | 0.40 oz |
| 1 tbsp soy sauce | 20 g | 0.70 oz |
| 1 tbsp tahini | 20 g | 0.70 oz |
| 1 tbsp miso paste | 20 g | 0.70 oz |
| 2 tsp fish sauce | 10 g | 0.40 oz |
| ¾ tsp sesame oil | 4 g | 0.10 oz |
| 1 tsp white sugar | 5 g | 0.20 oz |
| 2 tbsp lemon juice | 40 g | 1.40 oz |
| ½ cup whole egg mayonnaise (if store-bought, check that no onion or garlic added) | 115 g | 4.10 oz |
| Salt and pepper, to season | ||
| 1 small BBQ (Rotisserie) chicken, skin and stuffing removed and shredded | 1000 g | 35.30 oz |
| 4 cups shredded cos or Iceberg lettuce | 300 g | 10.60 oz |
| 2 tbsp chives, chopped | 8 g | 0.30 oz |
| Toasted sesame seeds for serving |
Pan fry bacon in a non-stick pan until cooked to your liking. Transfer onto paper towel to cool and then slice thinly.
Cook ginger in a small saucepan of boiling water for 1 minute, Drain and rinse under cold water; set aside.
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and lemon juice in a small bowl until smooth.
Place mayonnaise into a larger bowel and whisk until smooth. Gradually pour in the soy sauce mixture and whisk until combined. You may need to add a tablespoon or 2 of water to thin our the dressing. You want the dressing to be the consistency of thickened cream. Add salt and pepper to taste.
Toss the chicken and 1/2 the dressing in a large bowl to coat. Add the lettuce and bacon and the rest of the dressing.
Serve on a large plate and sprinkle the ginger, chives and sesame seeds on top.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2294 Kj / 548 cal |
| Protein | 47.00g |
| Carbohydrates | 3.40g |
| Sugar | 2.80g |
| Total Fat | 38.20g |
| Saturated Fat | 6.30g |
| Fibre | 2.80g |
FODMAP Assistant
