This easy-to-make chicken salad is perfect for workday lunches—even if you’re eating at your desk. Use it to top rice cakes or rice crackers or serve it with cooked, cooled quinoa, and you’ve got a quick, filling, healthy lunch in an instant. It’s a great way to use up leftover roasted chicken, but you can also use poached chicken breasts or the meat of a rotisserie chicken instead.
YIELD: 4 TO 6 SERVINGS
LOW FODMAP CHICKEN SALAD WITH PECANS AND GRAPES Recipe
- 2 CUPS (280 G) CHOPPED COOKED CHICKEN
- 2 SCALLIONS (GREEN PARTS ONLY), SLICED
- ¾ CUP (113 G) RED GR APES, HALVED
- ½ OF A STALK OF CELERY, FINELY DICED
- ¼ CUP (28 G) CHOPPED TOASTED PECAN HALVES
- 1 TABLESPOON (4 G) CHOPPED FRESH ITALIAN PARSLEY
- ⅓ CUP (75 G) LIGHT MAYONNAISE
- ¼ TEASPOON KOSHER SALT
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
LOW FODMAP CHICKEN SALAD WITH PECANS AND GRAPES Steps
- Combine the chicken, scallions, grapes, celery, pecans, and parsley in a medium bowl.
- Fold in the mayonnaise and season with the kosher salt and black pepper.
- Serve immediately or store in the refrigerator for up to 2 days.
