Low FODMAP Chicken Salad Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 273

2 cups of cooked chicken or about 2-3 chicken breast or thigh pieces. Make sure the chicken is unseasoned to ensure that it will work with your low FODMAP diet
½ cup red grapes halved
½ cup celery sliced
¼ cup green chives sliced
1-2 cups of spinach baby lettuce, or other greens

To start prepping the salad itself, dice your chicken breast or thighs into small pieces. If the chicken is precooked, move to step three.
If the chicken is not cooked, cook the chicken at this point for about five minutes. To prevent the chicken from sticking to your pan, use 1 tablespoon of garlic-infused olive oil.
Next, place the dressing ingredients in a jar with a tight lid. Shake the jar well to combine. You can alternatively place the ingredients in a bowl and mix using a whisker, or use a mini blender or processor.
Combine the chicken and salad ingredients in a medium-sized bowl, then add the dressing ingredients and mix everything well.
For the best flavor, we recommend refrigerating the salad for about one hour. Overnight is even better since it will allow the flavors to marinate fully.
Then enjoy the salad however you like. We prefer placing it on a bed of spinach or baby lettuce greens.