500g bag new potatoes, halved if large

1 ready-roasted chicken, about 900g

150g pot lactose free cream

1 tbsp clear maple syrup

1 tsp white wine vinegar

handful tarragon leaves, roughly chopped

225g bag salad leaves

4 roasted red peppers from a jar, sliced

Serves - 4


Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain.

Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.

Mix the lactose free cream with the maple, vinegar and tarragon, then season to taste.

Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

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 - Roasted chicken & new potato salad