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.
- 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
- Low FODMAP bread or lettuce leaves
- To a large bowl, add the diced chicken, diced pineapple, diced red pepper, sliced almonds, and sliced green onions. Stir to mix.
- 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.
- Pour the dressing on to the chicken mixture and stir until everything is mixed and the chicken is well-coated.
- 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.
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,