Low FODMAP Chicken Orange Salad
This Low FODMAP Chicken Orange Salad is gentle on digestion yet full of flavor. It brings together bright citrus, tender chicken, crunchy veggies and a tangy dressing in a satisfying salad. Pair it with roasted fingerling potatoes for a balanced meal.
Ingredients
Dressing
- 1/3 cup mayonnaise
- 1 Tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp maple syrup
- 1/8 tsp salt
- 1/8 tsp pepper
Salad
- 2 chicken breasts
- 1.5 cups green beans, chopped
- 75 grams celery (roughly 2 medium stalks), finely sliced
- 3 green onions (green parts only)
- 2 navel oranges, large
- 3 Tbsp slivered almonds
- 6 cups mixed leafy greens
Instructions
- In a medium saucepan, bring 6 cups of water (or low FODMAP chicken broth) to boil, then add chicken breasts and turn temperature to medium and cook for 15-18 minutes depending on how large the chicken breasts are. When chicken is done, remove from water and chop into bite size pieces.
- Meanwhile, steam chopped green beans in a steamer over boiling water until al dente, then set aside to dry and cool.
- In a small bowl, combine dressing ingredients.
- To segment orange: cut away the skin; cut between the membranes to release sections; if your sections are large, cut in half crosswise.
- In a large bowl, combine dressing, chopped chicken, green beans, celery, and slivered almonds. Gently toss in the orange sections.
- Serve chicken on a bed of mixed leafy greens.
Tried this recipe?Let us know how it was!