Struggling to find a meal that’s light, filling, and gentle on your digestion? This quinoa and chicken salad checks all the boxes. Made with Crohn’s-friendly ingredients, it’s packed with protein, wholesome grains, and fresh veggies, offering a nutritious meal that won’t upset your stomach.
Quinoa and Chicken Salad
This delicious and nutritious salad is perfect for a light lunch or dinner. The quinoa and chicken provide protein, while the vegetables and herbs add great flavour and fibre.
Servings: 4 people
Equipment
- Large mixing bowl
- Whisk
Ingredients
- 2 cups cooked quinoa about 300g
- 2 cooked chicken breasts shredded (about 400g)
- 1 red pepper chopped
- 1 small cucumber chopped
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper
Instructions
- In a large mixing bowl, combine the cooked quinoa, shredded chicken, chopped red pepper, chopped cucumber, mint, and parsley.
- In a small mixing bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
This recipe is gluten-free, dairy-free, and low FODMAP.
You can substitute other vegetables or herbs as desired.
Leftovers can be stored in the refrigerator for up to 3 days.
You can substitute other vegetables or herbs as desired.
Leftovers can be stored in the refrigerator for up to 3 days.
