Ingredients


meat from 1 ready-roasted chicken, shredded

2 tbsp olive oil

2 tsp white wine vinegar

100g bag salad leaves

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

2 tomatoes, chopped

150g feta, cubed

For the dressing

4 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

2 tsp wholegrain mustard

1 tsp chopped chives

2 tsp chopped tarragon


Serves - 4






Method


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

Toss the feta with the tomato, salad leaves and cucumber, then pile onto a platter.

Spoon the chicken on top, then serve with crusty gluten free bread.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken salad with feta
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