Remember, everyone with Crohn's is different, and what works for one person may not work for another. It's important to listen to your body and consult with a healthcare professional before making any dietary changes.

Quinoa and Chicken Salad

Quinoa and Chicken Salad

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Western
Keyword: dairy-free, gluten-free, low-FODMAP
Servings: 4 people


  • Large mixing bowl
  • Whisk


  • 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


  • 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.


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.

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