This Grilled Chicken and Quinoa Salad is a hearty and healthy lunch option. It's packed with juicy grilled chicken, fluffy quinoa, and fresh veggies, all tossed in a tangy dressing.
Grill the chicken breasts until they're cooked through, then cut them into thin slices.
In a large bowl, combine the cooked quinoa, cucumber, and tomatoes.
Top with the sliced grilled chicken.
In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss to combine.
Serve immediately or refrigerate until ready to serve.
Ingredient Notes:
Quinoa - This is considered a low FODMAP grain and can be consumed in moderate amounts, typically up to 1 cup (cooked) per serving. We wouldn’t recommend going above that!
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).
Ingredients
Directions
Grill the chicken breasts until they're cooked through, then cut them into thin slices.
In a large bowl, combine the cooked quinoa, cucumber, and tomatoes.
Top with the sliced grilled chicken.
In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss to combine.
Serve immediately or refrigerate until ready to serve.