Imagine a burst of tropical flavors dancing on your taste buds without triggering digestive discomfort! This Low FODMAP Hawaiian Chicken Salad is not just a meal; it's a culinary escape that brings the vibrant essence of Hawaii right to your plate. Perfect for those with sensitive stomachs but craving maximum flavor, this recipe proves that dietary restrictions never mean compromising on deliciousness. Get ready to transport yourself to a sunny paradise with every refreshing, zesty bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup pineapple, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Make sure the cooked chicken is shredded into bite-sized pieces. Dice the pineapple and green bell pepper, and set them aside.
- In a large mixing bowl, combine the shredded chicken, diced pineapple, and diced green bell pepper. Stir gently to mix the ingredients evenly.
- In a separate small bowl, prepare the dressing by mixing together the mayonnaise and lime juice. Stir until the mixture is smooth and well combined.
- Pour the mayonnaise and lime juice mixture over the chicken, pineapple, and bell pepper mixture. Use a spatula to gently fold the dressing into the salad until all ingredients are evenly coated.
- Season the salad with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Once seasoned, cover the bowl with plastic wrap or a lid and refrigerate the salad for about 10 minutes to allow the flavors to meld together.
- After chilling, give the salad a gentle stir before serving. This dish can be served on its own or as a filling in lettuce wraps for a refreshing meal.
- Enjoy your Low FODMAP Hawaiian Chicken Salad with your choice of sides or as a standalone dish!
Tips
- Use pre-cooked rotisserie chicken to save time and ensure tender, flavorful meat.
- Dice pineapple and bell peppers uniformly for a consistent texture and even flavor distribution.
- For extra flavor, consider adding a sprinkle of fresh cilantro or chives before serving.
- If you prefer a tangier dressing, adjust the lime juice quantity to suit your taste.
- Make sure to use low FODMAP mayonnaise to keep the recipe compliant with dietary needs.
- Chill the salad for at least 10 minutes to allow flavors to meld and develop a more complex taste profile.
- For a lighter version, you can substitute Greek yogurt for part of the mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 5g
Protein: 25g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 80mg
