4 eggs

2 cooked chicken breasts, sliced

juice ½ lemon

3 tbsp olive oil

1 heaped tbsp capers

2 scallions, finely sliced green ends only

1 head Lollo Rosso lettuce

1 Baby Gem lettuce

1 tbsp sweetcorn (optional - do not exceed)

2 tomatoes, diced

Serves - 2


Cook the eggs in a pan of boiling water for exactly 8 mins.

Lift from the pan, cool under the cold tap, then peel and halve.

Whisk together the lemon juice, olive oil, capers and scallions. Toss together most of the dressing with the leaves.

Place on a serving dish, top with the chicken, halved eggs and drizzle over the remaining dressing.

Serve on its own or with slices of ham.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Country salad -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree