Low FODMAP Chicken Salad Recipe
A refreshing and gut-friendly low FODMAP chicken salad packed with nutritious ingredients. Perfect for a light lunch or dinner without causing digestive discomfort.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups mixed salad greens
- 1 cup carrots, shredded
- 1 cup red bell pepper, diced
- 1 cup cucumber, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the chicken: Place the chicken breast in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes or until fully cooked. Remove from pot and let cool.
- Chop the vegetables: Wash and chop the mixed salad greens, carrots, red bell pepper, and cucumber.
- Mix the salad: In a large bowl, combine the chopped vegetables and shredded chicken, tossing gently to mix.
- Make the dressing: In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Combine: Drizzle the dressing over the salad and toss gently to coat.
- Serve: Garnish with fresh parsley and enjoy your low FODMAP chicken salad!
Notes
This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. Keep the dressing separate until ready to serve for the best freshness.