1 large chicken breast, skinned and sliced into strips

2 tbsp maple syrup

2 tsp grain mustard

140g/5oz goats' cheese

110g/4oz toasted pine nuts

bunch of rocket

balsamic vinegar

olive oil

salt and freshly ground pepper


Mix together the honey and grain mustard in a bowl, add the skinless, sliced chicken strips and make sure the chicken is well coated.

Place the chicken strips in a hot char-grill pan and cook for 3-4 minutes on each side.

Mix together one part balsamic vinegar, with 2 parts olive oil and some salt and pepper, dress the rocket leaves with the dressing. Place the rocket in the centre of the plate.

Stack the chicken strips on top of the salad leaves, crumble the goat's cheese over the top and sprinkle with toasted pine nuts.

Drizzle some maple syrup around the outside of the salad and serve.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Maple & mustard glazed chicken salad with goats' cheese
*We recommend the help  of a registered dietician
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