Low FODMAP Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

This low FODMAP recipe is not only flavourful but also packed with protein, healthy fats, and nutritious vegetables. Enjoy your healthy start to the New Year!

Low FODMAP Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

Prep time: 15 mins
Cook time: 20 minutes
Serves: 4

Ingredients:

For the Salad:
– 2 boneless, skinless chicken breasts
– 1 cup quinoa, rinsed
– 1 cucumber, diced
– 1 cup cherry tomatoes, halved
– 1 red bell pepper, diced
– 2 cups mixed salad greens (e.g., spinach, arugula)
– 1/4 cup chopped fresh parsley (optional for garnish)

For the Lemon-Tahini Dressing:
– 2 tablespoons tahini
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon maple syrup
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Method:

1. Prepare the Quinoa:
– In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

2. Grill the Chicken:
– Season chicken breasts with salt and pepper. Grill over medium heat for about 6-8 minutes per side or until fully cooked. Let them rest for a few minutes, then slice into strips.

3. Prepare the Vegetables:
– In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, diced red bell pepper, and mixed salad greens.

4. Make the Dressing:
– In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until smooth.

5. Assemble the Salad:
– Add the sliced grilled chicken to the bowl with vegetables and quinoa.
– Drizzle the lemon-tahini dressing over the salad and toss gently to combine.

6. Serve:
– Divide the salad among plates. Garnish with chopped parsley if desired.