This Low FODMAP Curried Chicken Salad is very easy to make - especially if you already have cooked chicken available.
Whisk together the mayo, sour cream and curry powder in a large mixing bowl. Taste and season well with salt and pepper.
Fold in the chicken, scallions, apple (if using) and raisins until everything is well mixed and coated.
Taste and season again, if necessary. Your Low FODMAP Curried Chicken Salad is ready to serve or may be refrigerated for up to 4 days in an airtight container. This makes great sandwiches, serve on a bed of lettuce or just eat straight-up as a high protein snack.