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4 large skinless chicken breasts

1 heaped tbsp of spice blend*

bunch coriander, leaves separated

½ cucumber, peeled lengthways into ribbons

100g bag baby spinach leaves

Vine tomatoes sliced

For the dressing

Bunch fresh mint - finely chopped

zest and juice 1 lime

1 tsp caster sugar

2 tbsp diced cucmber

5 tbsp Lactose free cream

Spice Blend*

2.5cm/1in piece fresh ginger, peeled

1 tbsp garlic infused oil

¼ tsp salt

1 lime, juice only

½ tsp ground coriander

½ tsp chili powder

½ tsp ground turmeric

½ tsp ground cumin



Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the spice mix and some seasoning.

With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.

To make the dressing, mix together the all the ingredients listed until you have a pourable dressing – then season.

Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Indian chicken salad