Chicken salad with a tangy dressing

Chicken salad with a tangy dressing

This quick and easy chicken salad is low FODMAP and light, while still offering plenty of protein and fiber.

Apple cider vinegar, which is known to help with blood sugar control, is the star ingredient in the salad dressing, making it deliciously tangy alongside the mustard and maple syrup for balance. Some may prefer a little less vinegar and more maple syrup!

Servings: 1

Ingredients:

Dressing:

1 tbsp Olive oil
1/2 - 1 tbsp Apple cider vinegar, depending on taste preference
1 tsp Dijon mustard
1-2 tsp Maple syrup
Salt & pepper

Salad base:

1 Chicken breast, cooked and sliced
5 Radishes, halved and sliced
1/4 Cucumber, sliced (2.65 oz or 75g is low FODMAP)
1 Carrot, grated
2 cups Spinach, chopped
Feta cheese, crumbled
Pumpkin seeds

Method:

Cook the chicken breast, seasoned with only salt and pepper, in a little olive oil in a skillet pan over a medium heat for 5-8 minutes per side depending on the thickness of the chicken. Use a meat thermometer to ensure it is fully cooked (temperature of chicken should be 165 F / 75 C). Set aside once cooked and allow to cool a little before slicing.
While the chicken cooks, put all dressing ingredients into a bowl and whisk. Set aside.
Prepare all the salad ingredients and crumble the feta cheese.
Once all ingredients are ready, assemble in your serving bowl, pour over some dressing and serve immediately!

Tip 1: If you enjoy this tangy dressing, next time you can make it in a larger quantity, adding all ingredients to a glass jar with a fitted lid. The dressing can be stored in the fridge for a number of weeks. Just give it a good shake before using.
Tip 2: To bulk this meal up while keeping the recipe low FODMAP, serve with some basmati rice.

Updated on: 01/05/2024