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Low FODMAP Chicken Salad with Dates and Scallions

This low FODMAP chicken salad recipe features the perfect ingredient combination of sweet, tangy, and savory.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 person
Course: lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shredded cooked plain chicken breast
  • 1 Medjool date pitted and chopped
  • 1 tablespoon low FODMAP mayonnaise of choice
  • 1 teaspoon scallions sliced (green parts only)
  • 1 teaspoon Dijon or whole grain mustard
  • 1 teaspoon raw honey optional

Equipment

  • Cutting board
  • cutting knife
  • Measuring cup and measuring spoons
  • Bowl for mixing
  • Spoon or fork for mixing

Method
 

  1. Directions (step-by-step)
  2. Shred and chop the cooked chicken breast.
  3. In a bowl, combine the chicken with all remaining ingredients.
  4. Mix well.
  5. Eat immediately or store in the fridge in an airtight container for up to 3 days.

Notes

Suggested serving ideas

  • As a sandwich with 1 or 2 slices of low FODMAP bread of your choice 
  • With low FODMAP crackers of choice and 1/2 cup fresh-sliced cucumbers
  • Over a bed of low FODMAP spinach (or greens of choice)