Recipe: Low Fodmap Rosemary Chicken SaladLeave a Comment
This delicious Rosemary Chicken Salad recipe uses only seven ingredients. It’s lactose-free, soy-free and gluten-free! Great for picnics and parties, this make-ahead recipe can be doubled or tripled to feed larger crowds. If not serving immediately, make extra dressing and toss it in just before plating. Delicious!
- 1/4 cup full-fat mayonnaise
- 2 tablespoons lactose-free plain yogurt
- 1 tablespoon red wine vinegar
- 1 teaspoon dried rosemary, crumbled
- 2 cups cubed grilled chicken
- 2 cups sliced, seedless grapes
- 1/4 cup sliced almonds, toasted
In a small bowl, make dressing: whisk together mayonnaise, yogurt, vinegar, and rosemary. In a large bowl, combine dressing with chicken and grapes and toss until combined. Sprinkle with almonds and serve.
Source: The Everything® Guide to the Low-FODMAP Diet by Dr. Barbara Bolen and Kathleen Bradley, CPC . Dr. Bolen has been actively covering the low-FODMAP diet since the first research articles started coming out of Australia. Every day she hears heartbreaking stories about what it’s like to live with IBS. Kathleen Bradley was diagnosed with IBS in 2011 and has studied the FODMAP diet extensively in an effort to ease her own symptoms. She has real-life experience in putting low-FODMAP recipes on the table.
Always check labels on all packaged goods used in the context of any low-FODMAP recipe prior to recipe preparation or consumption to be sure they do not contain high-FODMAP ingredients.