This Grilled Chicken Salad is just what you need for a light yet satisfying lunch. It's packed with fresh veggies, juicy grilled chicken, and tangy olives. Drizzle your favourite low-FODMAP dressing on top and enjoy this delightful, guilt-free meal.
Season the chicken breasts with salt and pepper.
Heat the garlic-infused olive oil in a grill pan over medium heat.
Grill the chicken until fully cooked, about 6-7 minutes per side. Let it rest for a few minutes, then slice it.
Arrange the salad greens, cucumber, tomatoes, and olives on two plates. Top with the sliced chicken.
Drizzle your favourite low-FODMAP dressing over the salad and serve.
Ingredient Notes:
Garlic-infused oil - Garlic contains fructans, a type of FODMAP, however, when garlic is infused in oil, the FODMAP content is significantly reduced. If you know you’re especially sensitive to garlic, it’s probably best give it a miss though and use normal olive oil! The recipe won’t miss it and your stomach will thank you.
Tomatoes - Their fructose content can be problematic for a low-FODMAP diet. Therefore, the recommended serving size is up to 75g (or 1/2 a medium tomato).
Black Olives - Unlike green olives, black olives have a low FODMAP content. However they still only be enjoyed in moderation. Therefore 5-7 olives is the recommended amount.
Low FODMAP Dressing - We recommend Bay's Kitchen Classic French Dressing. It's certified low FODMAP and fits perfectly with this recipe!
Ingredients
Directions
Season the chicken breasts with salt and pepper.
Heat the garlic-infused olive oil in a grill pan over medium heat.
Grill the chicken until fully cooked, about 6-7 minutes per side. Let it rest for a few minutes, then slice it.
Arrange the salad greens, cucumber, tomatoes, and olives on two plates. Top with the sliced chicken.
Drizzle your favourite low-FODMAP dressing over the salad and serve.