Low FODMAP Creamy Lemon Basil Chicken Sandwich
Low FODMAP Creamy Lemon Basil Chicken Sandwich
Take your lunch to the next level with this low FODMAP creamy lemon basil chicken sandwich. Each bite is filled with creamy chicken, crispy chopped salad and lots of flavour. We made the creamy dressing a little lighter by using a 50:50 split of mayonnaise and yoghurt, however you could use all mayonnaise or all low FODMAP yoghurt if you prefer (so make it in a way that suits you best).
Prep in advance: This recipe assumes you have cooked chicken ready to go. We love using leftover roast chicken for this recipe. If you are buying cooked chicken then check it hasn’t been seasoned with onion powder, garlic powder, or other high FODMAP ingredients.
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 free(1 sandwich per serving)
CREAMY CHICKEN
lemon zest
FODMAP
lemon juice
FODMAP
spring onion (green leaves only, finely sliced)
FODMAP
plain lactose free yoghurt (regular Greek yoghurt would also be low FODMAP in this amount)
FODMAP
mayonnaise
FODMAP
Gluten Free
OTHER INGREDIENTS
low FODMAP bread
FODMAP
Choose wheat or spelt sourdough bread. Avoid products that contain high FODMAP ingredients such as inulin, apple or pear juice, apple fibre, fruit juice concentrate, honey or high fructose corn syrup. If choosing a gluten free bread, avoid products that contain amaranth flour, lupin flour, chickpea (besan/gram/garbanzo bean) flour, lentil flour or large amounts of soy flour or coconut flour.
butter or dairy free spread
Dairy Free
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- Zest and juice the lemon. Finely slice the fresh basil and the green leaves of the green onion/spring onion.
- Place the yoghurt, mayonnaise, basil, green onion/spring onion, lemon zest, and lemon juice in a bowl. Season with a few grinds of salt and pepper and a pinch of sugar. Mix well, then fold through the cooked chicken.
- Finely slice the lettuce, red cabbage and radish. Lightly toast the bread and spread with butter or dairy free spread. Divide the chopped vegetables and creamy lemon basil chicken between the lightly toasted bread to create sandwiches.
- Enjoy one low FODMAP creamy lemon basil chicken sandwich per person if you are in the first phase of the low FODMAP diet.
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
Audrey Inouye (RD)
Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read more
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