|
10 Min |
15 Min |
Makes about 2 ½ pounds (1.2 kg) of chicken salad; 8 servings |
|
10 Min |
15 Min |
Makes about 2 ½ pounds (1.2 kg) of chicken salad; 8 servings |
We heard you! FODMAPers are always looking for low FODMAP lunch options that won’t upset their digestion. And you want something that is quick to make and protein packed. This creamy, tangy low FODMAP chicken salad sandwich checks off all the boxes - and is easy enough for non-cooks. And if you want to forgo the bread and eat it with some greens, that works, too.
We like to use poached chicken breasts because they are so juicy, but if you want to make this truly streamlined, pick up a low FODMAP rotisserie chicken and use that. Just use the same amount of cooked chicken, shredded or cubed.
Place water and Low FODMAP Chicken Soup Base in a pot and whisk together. Cut the individual chicken breasts in half crosswise and add to the pot. Cover and bring to a simmer over medium heat. Allow to simmer for about 5 minutes, then turn off heat and allow the chicken to sit in the hot water, cover on, for 10 minutes. Check the breasts; they should be cooked through. Drain and cool; set aside.
In a mixing bowl, stir together the Fody Low FODMAP salsa, sour cream, scallions, chopped celery, red bell pepper, cilantro and lime juice until blended, then stir in the chicken until everything is evenly mixed. Taste and adjust seasoning. Low FODMAP chicken salad is ready to serve as a sandwich filling or as a salad with greens. Refrigerate in an airtight container for up to 2 days.
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
