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Low FODMAP Hawaiian Chicken Salad


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

Low FODMAP Hawaiian Chicken Salad is a fun way to use up leftover cooked chicken. Enjoy this colorful chicken salad as a low FODMAP lunch or light and summery supper. It’s delicious served on toasted low-FODMAP bread or in large lettuce leaves.


Scale

Ingredients

  • 1 ½ cups diced leftover cooked chicken
  • 1 cup diced fresh pineapple
  • ⅓ cup diced red bell pepper
  • ⅓ cup sliced green onion tops (green parts only)
  • ¼ cup (30 grams) sliced almonds
  • ½ cup mayonnaise
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons garlic-infused olive oil
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste 

Serving Suggestions

  • Low FODMAP bread or lettuce leaves

Instructions

  1. To a large bowl, add the diced chicken, diced pineapple, diced red pepper, sliced almonds, and sliced green onions. Stir to mix.
  2. In a small bowl, whisk together the mayonnaise, rice wine vinegar, garlic-infused olive oil, and (optional) Dijon mustard. Season to taste with salt and pepper.
  3. Pour the dressing on to the chicken mixture and stir until everything is mixed and the chicken is well-coated.
  4. Serve immediately on toasted low FODMAP bread or lettuce leaves. Or chill in the refrigerator for 1-2 hours before serving. 

Storage: I recommend eating this salad the same day as preparation. However, you can refrigerate leftovers in an airtight container for use within 1-2 days. Freezing is not recommended. 


Notes

Low FODMAP Bread: White wheat bread, sourdough (white and whole wheat), and gluten-free (white and multigrain) bread have varying low FODMAP serving sizes. Refer to your Monash Unversity FODMAP phone app for specific serving size information for your favorite type of bread. 

  • Category: Main Dish
  • Cuisine: American

Keywords: leftover chicken, sandwich,