250g pack tomatoes, sliced or quartered

1 red chili finely chopped

small handful cilantro, roughly chopped

juice 1 lime, plus halves to serve

1 tbsp extra-virgin olive oil

4 cooked chicken breasts, torn into bite-sized shreds

2 Little Gem lettuces, torn into bite-sized pieces

1 red pepper, deseeded and sliced

1 small ripe pineapple, cored, peeled and diced

handful gluten free tortilla chips, broken up a little


Put the tomatoes, chili, cilantro, lime juice and oil in a large bowl with some seasoning.

Pop the remaining ingredients, except the tortilla chips, on top of the dressing.

Gently mix the salad together to coat.

Sprinkle the tortilla chips over the top and serve immediately with lime halves.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spicy chicken salad
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