Crisp and Crunchy Chicken Salad (Low FODMAP)
20 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-3
I love a good chicken salad and this version has become a favorite. A variety of vegetables make it crisp, crunchy, and delicious. It’s a great way to use up leftover chicken and add some protein and flavor to your favorite green salad. You can be creative with the crunchy vegetables you include depending on what you have on hand. It’s delicious on its own, as a side salad, or blended with gluten-free pasta to make a delightful chicken pasta salad.
Ingredients: Salad
1 cup (6 oz) cooked chicken, chopped
2 small stalks (0.7 oz) celery, chopped
1/2 red bell pepper (4 oz), chopped
1/2 cup (2.65 oz) jicama or cucumber, peeled and chopped (use cucumber for lower carb version)
1/4 cup almonds (0.85 oz/about 20 almonds), chopped
1/2 teaspoon (.07 oz) Kosher salt
1/4 teaspoon (.03 oz) black pepper
Ingredients: Dressing
2 tablespoons (1.41 oz) mayonnaise
1 tablespoon (0.55 oz) lemon juice
1 tablespoon (0.74 oz) Worcestershire sauce
1 tablespoon (0.81 oz) Dijon mustard
2 teaspoons (0.42 oz) olive oil
Directions
(1) Prepare: Chop the chicken, vegetables, and almonds (if using) and put it all in a medium-sized bowl.
(2) Make the dressing: Combine all dressing ingredients in a small bowl and whisk to combine.
(3) Finish: Add dressing to the chicken and vegetables and stir to combine. Taste and add salt and pepper
Make-ahead note: At this point, you may keep the salad in the refrigerator until it’s ready to serve.
(4) Plate and serve: Serve a scoop of this chicken salad on your favorite green salad or enjoy it on its own.
Eat and enjoy every bite because you can!
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