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meat from 1 ready-roasted chicken, shredded

6 rashers smoked streaky bacon

2 tbsp olive oil

2 tsp white wine vinegar

100g bag watercress

6 tomatoes diced

¾ cucumber, halved, seeds scooped out, then sliced on the diagonal

For the dressing

4 tbsp mayonnaise

2 tsp wholegrain mustard

1 tsp chives, finely chopped

2 tsp chopped tarragon



Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.

Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the oil, vinegar and seasoning.

Toss with the watercress, tomato and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty gluten free bread.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Chicken salad with crisp bacon