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low FODMAP chicken salad with cranberries and pecans on a slice of bread

Low FODMAP Chicken Salad with Cranberries & Pecans

This variation of chicken salad is delicious in a sandwich, or as a salad with greens.

Course: lunch
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 6 Servings
Calories: 292 kcal
Author: Dédé Wilson

Ingredients:

  • 2 cups (250 g) diced or shredded, cooked chicken
  • 1/2 cup (113 g) mayonnaise
  • 1 stalk celery, diced
  • 2 tablespoons minced fresh tarragon, or 1 tablespoon dried
  • 1 tablespoon Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup (40 g) dried cranberries, chopped
  • 2 tablespoons lightly toasted pecans, chopped
  • 1 tablespoon scallions, green parts only

Preparation:

  1. In a large bowl, combine the chicken, mayonnaise, celery, tarragon, mustard, and lemon juice, folding the ingredients together until well mixed. Season with salt and pepper, then fold in the dried cranberries, pecans and scallions.

  2. The salad is ready to serve, or refrigerate in an airtight container for up to 3 days. We love this equally on low FODMAP sandwich bread or on a bed of lettuce.

Notes:

If You Can Tolerate

Fructans:

  • If you passed the fructan onion challenge, consider adding 2 tablespoons of finely chopped white, yellow, or Vidalia onion to the chicken salad.
  • If you passed the fructan wheat challenge, you can use wheat bread to make a sandwich (using gluten-free and/or dairy-free bread if necessary).
Nutrition Facts
Low FODMAP Chicken Salad with Cranberries & Pecans
Amount Per Serving
Calories 292 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 153mg6%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 15g30%
Vitamin A 15IU0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.