Low FODMAP Hawaiian Chicken Salad
- Category : Low FODMAP Recipes, Main Dishes
Low FODMAP | Recipe
INGREDIENTS :
- 1 ½ cups diced leftover cooked chicken
- 1 cup diced fresh pineapple
- ⅓ cup diced red bell pepper
- ⅓ cup sliced green onion tops (green parts only)
- ¼ cup (30 grams) sliced almonds
- ½ cup mayonnaise, such as Hellmann’s Real Mayonnaise
- 1 tablespoon rice wine vinegar
- 2 teaspoons garlic-infused olive oil
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper
INSTRUCTIONS :
- To a large bowl, add the diced chicken, diced pineapple, diced red pepper, sliced almonds, and sliced green onions. Stir to mix.
- In a small bowl, whisk together the mayonnaise, rice wine vinegar, garlic-infused olive oil, and (optional) Dijon mustard. Season to taste with salt and pepper.
- Pour the dressing on to the chicken mixture and stir until everything is mixed and the chicken is well-coated.
- Serve immediately on toasted low FODMAP bread or lettuce leaves. Or chill in the refrigerator for 1-2 hours before serving.
