meat from 1 ready-roasted chicken, shredded

6 rashers smoked streaky bacon

2 tbsp olive oil

2 tsp white wine vinegar

100g bag watercress

2-3 heads little gem, separated into leaves and halved if large

¾ cucumber, halved, seeds scooped out, then sliced on the diagonal

For the dressing

4 tbsp mayonnaise

2 tsp wholegrain mustard

1 tsp chives, finely chopped

2 tsp chopped tarragon

Serves - 4


Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.

Slowly cook the bacon in a large frying pan until crisp and the fat has run out.

Drain on kitchen paper. Meanwhile, mix  the oil, vinegar and seasoning.

Toss the watercress, lettuce and cucumber in the dreassing, then pile onto a platter.

Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty gluten free bread.

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 Chicken salad with crisp bacon - Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree