Low FODMAP Grilled Chicken Salad with Basil-Herb Sauce

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Low FODMAP Grilled Chicken Salad with Basil-Herb Sauce

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 4 pieces)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the basil-herb sauce

2 cups fresh basil leaves, packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
⅓ cup olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt

For the salad

6 cups mixed salad greens
Ingredient note
A serving of up to about 3 3/4 cups of mixed salad greens is low in FODMAPs. This recipe contains only about 1 1/2 cups per serving, making it likely Low FODMAP. If you prefer to always avoid mixed salad greens, please tap it and change its rating to Red.
1 english cucumber, thinly sliced
1 cup shredded purple cabbage
Ingredient note
A serving of up to about 3/4 cup of cabbage is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
1 medium avocado, sliced
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a large bowl, combine the chicken breasts with 2 tbsp olive oil, 1/2 tsp salt, turmeric, and ginger, turning to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
2
While the chicken marinates, make the basil-herb sauce: combine the basil, parsley, garlic, 1/3 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt if needed. Set aside.

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