Go Back
open sandwich of low FODMAP Curried chicken salad with lettuce_

Low FODMAP Curried Chicken Salad

This Low FODMAP Curried Chicken Salad is very easy to make - especially if you already have cooked chicken available.

Course: lunch, Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Makes: 4 Servings
Calories: 282 kcal
Author: Dédé Wilson


  • 1/3 cup (75 g) mayonnaise
  • 1/3 cup (80 g) lactose-free sour cream, such as Green Valley Creamery
  • 1 1/2 teaspoons low FODMAP curry powder, or to taste
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound (455 g) cooked chicken, dark or white meat, no skin, either cut into small cubes or shredded
  • 1/2 cup (32 g) finely chopped scallions, green parts only
  • 1/4 cup (40 g) finely diced peeled Granny Smith or Pink Lady apple, optional
  • 2 tablespoons dark raisins


  1. Whisk together the mayo, sour cream and curry powder in a large mixing bowl. Taste and season well with salt and pepper.

  2. Fold in the chicken, scallions, apple (if using) and raisins until everything is well mixed and coated.

  3. 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.



  • Read labels to make sure your curry powder is low FODMAP. AND make sure it is fresh! We suggest replacing herbs and spices every 6 months and store them in a cool, dark place in airtight containers.
Nutrition Facts
Low FODMAP Curried Chicken Salad
Amount Per Serving
Calories 282 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 125mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 15IU0%
* Percent Daily Values are based on a 2000 calorie diet.