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Low FODMAP : Chilli chicken & bacon salad

Ingredients

2 boneless skinless chicken breast fillets

2½ tbsp sweet chilli sauce, for dipping

2 tbsp lime juice

175g boiled new potatoes

5 rashers streaky bacon

half a 75g bag watercress

2 heads chicory, thickly sliced

4 spring onions, trimmed and sliced at an angle - green ends only

Method

Heat the oven to 220c/fan 200c/gas 7. Cooked the new potatoes in boiling water. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing.

Dice the new potatoes  and scatter round the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.

Toss the watercress, and chicory in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it’s still warm.


Recipe from Good Food magazine

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