Chopped chicken & raspberry salad with sliced avocado, crispy pancetta, and a handful of almonds topped with a creamy maple mustard dressing | paleo + dairy free + low fodmap

Low FODMAP notes

I list this recipe as being FODMAP friendly, but take note of the almonds and avocado. A full serving of avocado is considered to be a high FODMAP food, but a fraction of that shouldn’t be an issue.

I’ve read some people claim that only an 1/8 of an avocado is fine while others say 1/4. Mike was able to get away with 1/2 an avocado in smoothies.

Since not all FODMAPs affect people in the same way you’ll have to use your own judgment here. This salad that can be split among 3-4 people calls for 1 whole avocado, so you won’t be eating the whole thing anyway.

Same goes for the almonds – too many almonds can be an issue. Since this calls for 1/4 cup chopped in the whole thing so there shouldn’t be a problem.

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Recipe

Chicken Avocado & Raspberry Salad

Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

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Chopped chicken & raspberry salad with sliced avocado, crispy pancetta, and a handful of almonds topped with a creamy maple mustard dressing | paleo + dairy free + low fodmap

Ingredients

Salad

• 6 cups salad greens of your choice, (I used a head of gem lettuce)
• 2 cooked, skinless chicken breasts, chopped
• 6 slices pancetta, (can sub with streaky bacon slices)
• 1 cup raspberries
• 1 avocado, sliced* see notes about fodmaps
• 1/4 cup chopped almonds

Dressing

• 3 tablespoons fresh squeezed lemon juice
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1 teaspoon whole grain mustard
• ¼ cup olive oil
• Salt and pepper to taste

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Vinaigrette prep: Add all of the vinaigrette ingredients to a small jar with a fitted lid. Close tightly and shake until well mixed. Taste and season with more salt and pepper as you see fit.
2. Pancetta/ bacon prep: Dry fry the slices in a medium sized skillet on a medium heat for a couple minutes on each side or until crispy. Once cooked remove from the heat and cool on a paper towel lined plate. Once cool enough to handle break the slices into small pieces.
3. Salad prep: Combine the remaining salad ingredients in large bowl and toss until well mixed.
4. Add vinaigrette: Drizzle about half of the the dressing over the top. Toss until everything is well coated in vinaigrette. Add more dressing or save the rest to serve on individual servings.

Notes

• A full serving of avocado is considered to be a high FODMAP food, but a fraction of that shouldn't be an issue. I've read some people claim that only an 1/8 of an avocado is fine while others say 1/4. Since not all FODMAPs affect people in the same way you'll have to use your own judgment here. At any rate, unless you're eating the entire salad you won't be eating an entire avocado anyways.

Nutrition Information

Yield: 4 Calories: 441Saturated Fat: 6gCholesterol: 61mgSodium: 280mgCarbohydrates: 16gFiber: 5gSugar: 8gProtein: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Salads Cuisine: Gluten Free