Think chicken salad is boring? Try this flavor-packed Low FODMAP Asian Chicken Salad
For the Peanut Butter Dressing: Combine peanut butter, brown sugar, vinegar, soy sauce, fish sauce, lime juice, oil and hot sauce in a blender and blend until smooth and combined. Scrape down blender as needed. Taste and add more hot sauce if desired. If you use natural peanut butter and the mixture is a bit thick, blend in a tablespoon or two of water. You want a flowable texture. The dressing can be made a day ahead and refrigerated in an airtight container.
For Chicken Salad Assembly: In a large mixing bowl, toss together the chicken, cabbage, carrot, bell pepper, cucumbers of the cilantro, half the peanuts and half of the scallions (you can do this by eye). Add some of the dressing and toss to coat. Only add enough dressing to lightly coat the salad ingredients. You might not need all of the sauce. Serve garnished with remaining cilantro, peanuts and scallions. Salad may be serve with the chicken slightly warm, or everything at room temperature.
Salad may be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving. It is best if you can garnish with the scallions, peanuts and cilantro right before serving. Or even better, if you know you want to make way ahead, keep salad and dressing separate until close to serving time (and those garnishes, too!)