1 small rotisserie chicken

200g green beans, trimmed

1 yellow pepper, cut into matchsticks

zest 1 lemon

handful flat-leaf parsley, finely chopped

For the dressing

3 tbsp red wine vinegar

5 tbsp extra-virgin olive oil

1 tsp Dijon mustard

1 tsp smoked paprika


Remove the skin from the chicken and shred the meat off the bones into bite-size pieces.

Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked.

Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the pepper, lemon zest and parsley.

Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Shredded chicken, green bean salad with paprika & lemon
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