For the chicken
3 cooked chicken breasts, skinned, boned, and sliced
½ lemon, juice only
300g gluten free pasta, cooked and drained
For the dressing
4 tbsp fresh low FODMAP green basil pesto
6 tbsp mayonnaise
½ lemon, zest and juice
salt and freshly ground black pepper
2 tbsp olive oil
25g/1oz pine nuts, toasted
Cook the gluten free pasta according to packet instructions. Drain, drizzle with olive oil and set aside.
To make the dressing, put the low FODMAP pesto, mayonnaise,lemon juice and lemon zest in a large bowl, season with salt and pepper and mix to combine.
Mix the dressing and gluten free pasta together. Serve into pasta bowls then top with the sliced chicken breast.
Scatter over the Parmesan, toasted pine nuts, micro salad and basil leaves to finish.
Recipe adapted from: Good Food