Low FODMAP Coconut Cucumber Boats with Herb Chicken Salad

Total time50 min

Prep time20 min

Cook time15 min

Low FODMAP Coconut Cucumber Boats with Herb Chicken Salad

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Ingredients

4 servings

For the cucumber boats

2 large english cucumbers
¼ tsp fine sea salt

For the chicken salad

1 lb boneless, skinless chicken breast
½ tsp fine sea salt, plus more to taste
⅓ cup coconut cream
Grace Coconut Cream - 6 Oz Savoy Coconut Cream Kara UHT Coconut Cream Kara Uht Coconut Cream Cadia Organic Coconut Cream
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2 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp ground turmeric
¼ tsp ground ginger
2 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 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.
3 scallions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped (optional)

Instructions

1
Place the chicken breast in a medium saucepan and cover with cold water by at least 1 inch. Add 1/2 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 12–15 minutes.
2
Transfer the chicken to a cutting board and let it rest for 10–15 minutes, until cool enough to handle. Shred or finely chop into bite-sized pieces and transfer to a large mixing bowl.

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