Nutrition per serve
|Kcal: 48||Fat: 5g||Saturates: 0||Protein: 0||Carbs: 1g||Sugars: 1g||Fibre: 0||Salt: 0||Iron: 0||Calcium: 0|
Smoky Paprika Chicken Salad
A Low FODMAP recipe reviewed & approved By ‘A little Bit Yummy’s dietitian team.
FODMAP note: Avocado is low FODMAP in small serves. The amount used in this recipe is low FODMAP provided you divide it into 2 servings.
Prep time: 5 mins, Cook time: 20 mins, Total time: 25 mins
Smokey Paprika Chicken
250g chicken breast (skin removed)
1 tsp garlic infused oil
1 tsp smoked paprika
Season with salt and pepper
2 tsp olive oil (for cooking)
1 small cucumber
2 cups lettuce
1/2 red pepper
1/2 small red chilli (optional, garnish)
40g plain corn tortilla chips
2 tbsp spring onion (green leaves only, finely chopped)
2 tbsp Slightly Different Orange Ginger & Chilli Salad Dressing
Preheat the oven to 220ºC bake function. Line a roasting pan with baking paper.
Place the chicken breast on a plate and rub in garlic infused oil, paprika and a few grinds of salt and pepper.
Heat an oven proof frying pan over medium-high heat. Once hot, add the olive oil. Fry the whole chicken breasts for 3 minutes each side, covering with a lid while it cooks.
Then transfer to the oven and bake for 10 - 15 minutes until the chicken is fully cooked through (the juices should run clear and the flesh should be white the whole way through).
While the chicken cooks, prep the salad. Slice the cucumber, wash and shred the lettuce, deseed the red pepper and finely dice, weigh and slice the avocado, finely slice the red chilli if using, crush the tortilla chips and finely slice the green leaves of the spring onion.
Assemble the salad ingredients into two bowls. Once the chicken is cooked remove it from the oven. Slice the chicken into chunks or shred, then add to the salad bowls.
Drizzle in Slightly Different Orange, Ginger & Chilli Salad Dressing. Enjoy!