Low FODMAP Grilled Chicken & Egg Salad with Lime Mayo
Low FODMAP Grilled Chicken & Egg Salad with Lime Mayo
This fresh and vibrant low FODMAP grilled chicken and egg salad is perfect for an easy dinner or lunch. It's filled with gorgeous summer flavours with hints of lime and basil. The cucumber gives the dish a refreshing crunch. We also love that this dish is protein-packed with tasty grilled chicken and hard-boiled eggs.
Note on sweet corn: This recipe uses a low FODMAP amount of sweet corn per serving. Please see the Monash University FODMAP Diet App for more information.
Meat free note: We've had some requests on how to make this dish meat free - you could easily sub in crispy pan-fried tofu or a low FODMAP serving of butter beans fried in lemon and dairy free spread.
Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.
A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.
Ingredients
Make gluten freeGRILLED CHICKEN
OTHER INGREDIENTS
spring onion (green leaves only, finely sliced)
FODMAP
LIME MAYO
mayonnaise
Gluten Free
FODMAP
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- Place the eggs in a small saucepan of cold water, bring to a rolling boil, then turn down to low heat and leave for 9 minutes (put a timer on). Once cooked, drain and place in a cold bowl of water.
- While the eggs cook, prep the other salad ingredients and cook the chicken.
- Prep the salad. Peel and cut the cucumber into small chunks. Finely chop the fresh basil and thinly slice the green leaves of the spring onion/scallions. Wash and shred the lettuce if needed. Place the salad ingredients in a bowl.
- Prep the chicken. Slice the chicken horizontally, between two plates. The goal is to cut the chicken into thinner pieces that will cook quickly. Place the chicken on a plate. Drizzle it in olive oil, sprinkle it with paprika, and season with salt and pepper. Place a frypan over medium-high heat, add a drizzle of oil and fry the chicken for 3-4 minutes per side, until golden and cooked through. Then place the chicken on a plate to rest.
- Chop the fluffy tip off the corn husk and break the hard end off (but do not peel the corn). Place the corn in the microwave and cook for 3-4 minutes until tender.
- Make the lime mayo. Zest and juice the lime. Mix together the mayonnaise, lime zest, lime juice, sugar and black pepper.
- Remove the eggs from the cold water, peel and cut into quarters.
- Remove the corn from the microwave and allow to cool for 1 minute. Then peel and slice the corn kernels off the cob.
- Slice the chicken. Add the cooked chicken, sliced eggs, and corn to the salad, then drizzle in lime mayo.
- Enjoy the low FODMAP grilled chicken and egg salad straight away or use the leftovers the next day for lunch.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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