Ingredients


6 chicken mini fillets

1 tsp olive oil

2 tsp low FODMAP curry paste

4 tbsp lactose free yogurt

1 small fresh pineapple - peeled and diced

zest ½ lime and 2 tsp juice

1 Little Gem lettuce, leaves separated

2 tsp toasted sesame seeds












Method


Heat oven to 200C/180C fan/gas 6. Toss the chicken in the 2 tbsp lactose free yogurt and 1 tsp of the curry paste, season and mix well to coat.

Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.

Meanwhile, make the dressing. In a bowl, combine the remaining curry paste with the lactose free yogurt and lime zest and juice (add 1 tbsp water if the dressing is a little thick).

To serve, arrange the lettuce leaves on 2 plates. Top with the pineapple and cooked chicken, then drizzle with the dressing. Scatter with the sesame seeds before serving.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Curried chicken & pineapple salad
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