Simple Chicken Salad (Low FODMAP, Gluten Free, Dairy Free)

Simple Chicken Salad

Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 people


  • 1 bunch kale
  • 400 grams chicken breast
  • 10 brussels sprouts
  • 2 carrots
  • 1 sweet potato
  • 1 handful roasted almonds
  • 1/2 lemon juiced
  • 2 tbsp olive oil
  • salt and pepper


  1. Preheat the oven to 180 degrees fan forced and cut your brussels sprouts in half, or smaller if desired. Also chop your carrots and sweet potato into small chunks.

  2. Spread these vegetables evenly on a baking tray, and season with salt and pepper. Roast them in the oven until cooked.

  3. Cook the chicken in a frypan over medium heat, seasoning as desired.

  4. To assemble the salad, shred the kale and place it in a large mixing bowl. Add the roasted vegetables, chicken and chopped roasted almonds. Drizzle with olive oil and lemon juice, and add salt and pepper to taste.

    NOTE: 2 brussels sprouts is a low FODMAP serving size.

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