Eating low FODMaP is a lot of work. I cut corners wherever and whenever I can. One such example is making lots of dinner portions to have as lunch leftovers. This lunch is one of my favorite leftover magic tricks!
Further Food Nutritionist Commentary:
Note: If you're monitoring sodium and fat, limit mayonnaise and mustard to 1 teaspoon each.
By Heather Goesch, MPH, RDN, LDN
Chicken Salad Cucumber Boats
1 large cucumber
leftover roasted lemon thyme chicken breast (or chicken breast of your choice, finely diced)
1 small carrot (grated)
1 scallion (chopped green part only)
1 tablespoon mayonnaise
1 tablespoon mustard
1 teaspoon fresh lemon juice
salt and pepper (to taste)
- Cut off the ends of the cucumber and cut down the middle lengthwise. I don’t happen to mind the taste of cucumber skin, but if you find it bitter, peel it off. Scoop out the seeds. Set aside.
- In a small mixing bowl, combine all the ingredients and season with salt and pepper to taste. If you find the salad is not wet enough, feel free to add in a bit more mayo or mustard.
- Scoop the chicken salad into the cucumber halves.
- Accompany with plantain or potato chips. Enjoy!
Per Serving: Calories: 311; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 8g; Cholesterol: 75mg; Sodium: 765mg; Potassium: 817mg; Carbohydrate: 17g; Fiber: 3g; Sugar: 7g; Protein: 29g
Nutrition Bonus: Vit A: 77%; Vit C: 27%; Iron: 13%
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