This chicken salad keeps things simple and clean, built on tender poached chicken breast that's shredded into hearty bite-sized pieces. A creamy dressing of mayonnaise, Dijon mustard, and fresh lemon juice coats every piece, while crisp celery and the green tops of scallions add crunch and a mild savory bite without any heavy aromatics. Fresh parsley brightens things up, and a handful of halved red grapes brings a pop of sweetness if you want it. It comes together quickly on the stovetop and in one bowl, then chills into a cool, satisfying lunch or sandwich filling. Because it leans on straightforward, well-tolerated ingredients like these, it's an easy one to keep on rotation for a low FODMAP menu. Make it ahead and it holds well in the fridge for a few days, ready whenever you need a fast, protein-packed meal.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 3/4 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
A serving of up to about 3 teaspoons of red grapes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid red grapes, please tap it and change its rating to Red.
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low and cook until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
Transfer the chicken to a cutting board and let it rest until cool enough to handle, about 20–30 minutes. Chop or pull the chicken into rough 1/2-inch pieces and transfer to a large bowl.
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