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Low FODMAP and Gluten Free Recipe - Niçoise chicken salad

Ingredients


For the dressing

2 tbsp rapeseed oil

juice 1 lemon

1 tsp balsamic vinegar

⅓ small pack basil, leaves chopped

3 pitted black Kalamata olive, rinsed and chopped

For the salad

2 skinless chicken breasts

1 tsp rapeseed oil

250g new potatoes , thickly sliced

200g fine green beans

4 tomatoes, halved

6 romaine lettuce leaves, torn into bite-sized pieces

6 pitted black Kalamata olive, rinsed and halved





Method


Mix the dressing ingredients together in a small bowl with 1 tbsp water.

Add 1 tbsp of the dressing to the chicken breasts and toss well to coat.

Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.

Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.

Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing.

Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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