Low FODMAP Grilled Ginger-Lime Chicken Salad

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.8

(27)

Low FODMAP Grilled Ginger-Lime Chicken Salad

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Ingredients

4 servings

For the marinade and dressing

¼ cup coconut aminos
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp lime zest (from about 2 limes)
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
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.
3 tbsp olive oil, divided
½ tsp fine sea salt

For the chicken

1 ½ lb boneless, skinless chicken thighs (about 4 thighs)

For the salad

6 cups mixed greens or romaine, torn
1 cup shredded carrots
1 english cucumber, thinly sliced
1 ripe 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.
4 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.

For serving

¼ cup fresh cilantro leaves (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, lime juice, lime zest, grated ginger, minced garlic, 2 tablespoons of the olive oil, and the sea salt until combined. Pour half of this mixture (about 1/4 cup) into a separate jar or bowl and set aside — this reserved portion will become the dressing. Do not let it contact the raw chicken.
2
Place the chicken thighs in a shallow dish or zip-top bag and pour the remaining marinade over them. Turn to coat, then cover and refrigerate for at least 30 minutes and up to 4 hours.

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