Recipes|Featured Main
Papaya and Chicken Salad with Poppy Seed Dressing
Difficulty Level: Easy
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Prep Time:10 Minutes
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Yield:4 servings
Ingredients
- 1 pound cooked, shredded chicken (about 2 breast pieces)
- 8 cups baby greens (such as lettuce, arugula, kale or combo)
- 2 cups large-diced fresh papaya, seeded and peeled
- 1 cup sliced cucumber
- Fresh cilantro leaves, optional
- Poppy Seed Dressing:
- ¼ cup apple cider vinegar
- 1 tablespoon poppy seeds
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon minced chives (or green onions)
- ⅓ cup avocado oil (or any neutral flavored oil)
- Salt and pepper to taste
- 453.59g cooked, shredded chicken (about 2 breast pieces)
- 1892.71ml baby greens (such as lettuce, arugula, kale or combo)
- 473.18ml large-diced fresh papaya, seeded and peeled
- 236.59ml sliced cucumber
- Fresh cilantro leaves, optional
- Poppy Seed Dressing:
- 59.15ml apple cider vinegar
- 12.78g poppy seeds
- 12.78g honey
- 4.26g Dijon mustard
- 12.78g minced chives (or green onions)
- 78.86ml avocado oil (or any neutral flavored oil)
- Salt and pepper to taste
This healthy salad has wonderful flavor and textures, and is quick to assemble when using leftover chicken. Papaya is rich in antioxidants, fiber and enzymes and contains no FODMAPs.
Preparation
STEP 1
Add chicken, baby greens, papaya, cucumber and cilantro to a large salad bowl.
STEP 2
To make the dressing, mix vinegar, poppy seeds, honey, mustard and chives into a bowl. While continuously whisking, slowly add oil. Season with salt and pepper.
STEP 3
Toss salad with dressing and serve.
Options
If not following the low-FODMAP diet any favorite store-bought poppy seed dressing will work great.
This is a great place to utilize pre-cooked chicken breasts for a quick and easy meal. If looking for an extra crunch try adding your favorite low-FODMAP nuts such as macadamia, pecans or walnuts.