2 skinless, boneless chicken breast halves

1/3 cup tahini (roasted or regular)

1/4 cup water

juice of 1 lemon

3 tablespoons garlic infused oil

1 red bell pepper, cut into thin strips

1/2 pound thin green beans, trimmed

a few tablespoons toasted sesame seeds

salt for cooking


Bring a large pot of water to boil, throw in some salt. Drop in the chicken breasts and bring the water back up to a boil.

Immediately slam a lid down on the pot and take the whole thing off the heat.

Let is sit for 30 minutes.  Remove the chicken breasts to a cutting board and let cool.  

Bring the pot of water back up to a boil and drop in the green beans.  

Let them boil for 2 minutes and then drain and immediately cool them down by running them under cold water or dropping them into an ice bath.

When the chicken is cool, shred it.  Combine it with the green beans and the bell pepper.  

If you have any scallion greens, throw some of those in too. Mix up the tahini, water, lemon juice, and garlic oil.  

Spread the dressing on the salad ingredients. Top with the toasted sesame seeds and serve

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Chicken and Tahini
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