This Moroccan inspired chicken salad is quick and easy to throw together. Each serve fits perfectly into a 500ml mason jar (preserving jar), which makes it super convenient to take to work! If possible cook the chicken the night before so it is completely cool before you put it in the jars – this will stop the salad from wilting. Make sure you keep the salad cool to keep it fresh (frozen chiller pads are great for this, if you don’t have access to a fridge).
The flavours in the spice mix are inspired by the spices found in premade Moroccan spice mixes. Unfortunately most premade Moroccan seasonings contain onion or garlic, so this recipe uses a safe blend of FODMAP friendly spices.
Garlic infused oil is found in the oil section of your local supermarket. It should be clear with no floating bits of garlic. You can also make garlic infused oil at home by frying garlic cloves in cooking oil, until they are golden and fragrant (then remove the garlic before you continue cooking your meal). This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
Make your orange juice and orange zest from fresh oranges.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.