2 boneless skinless chicken breast fillets

2½ tbsp sweet chili sauce, for dipping

2 tbsp lime juice

5 rashers streaky bacon

1 bag mixed leaf salad

2 chopped tomatoes

1 lime quartered


Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chili sauce, season well and put on a large baking sheet.

Mix 2 tbsp chili sauce with the lime juice and 1 tbsp water to make a dressing.

Scatter round the chicken on the baking tray, then add the bacon rashers.

Bake in the oven for 15 mins until the baconis crispy and the chicken is cooked, but still nice and juicy.

Toss the salad leaves and tomatoes in half the dressing and pile onto a platter.

Slice the chicken and scatter on top of the salad with the bacon.

Spoon over the remaining dressing and eat while it’s still warm.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Chilli chicken & bacon salad
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