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Low FODMAP and Gluten Free Recipe - Chicken, spinach, bacon & new potato salad


For the salad

6 rashers streaky bacon, fried until crisp

500g/1lb 2oz new potatoes, cooked and halved

350g/12oz spinach, washed and dried

2 cooked chicken fillet, bones removed, sliced

For the dressing

3 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp maple syrup

2 tsp wholegrain mustard (gluten free)

salt and freshly ground black pepper

4 free-range egg, poached, to serve


For the salad, place all of the salad ingredients into a large bowl and gently stir.

For the dressing, place all of the dressing ingredients into a bowl and mix well.

Pour the dressing over the salad and stir to coat the salad ingredients.

To serve, place the salad into a serving dish and top with the poached egg.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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