Curried Chicken Salad
SIBO Friendly & Low FODMAP
One of the toughest meals to prep for SIBO always seems to be lunch! It can be difficult to plan ahead and create a lot of stress around what you’ll eat once you’re out of the house. Chicken salad is great either hot or cold, stores well and is quite filling making it a great addition to your lunch rotation.
This recipe also satisfies that’s creamy goodness that’s often missed when dairy is eliminated! The star of this recipe is the sunflower seed butter- think of it like a tahini sauce. It can be used as a substitute for mayo and makes a nice creamy sauce that you may be feeling deprived of during the SIBO diet. The curry adds some nice kick too!
SIBO Supportive Meal: Chicken is an easy to digest, highly absorbable form of protein needed to keep you fueled and satiated through your afternoon. The hemp, sunflower seed butter and pine nuts all provide good sources oh healthy fats to support cognitive function, reduce inflammation and make you feel full longer!
As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.
Recipe:
1 package of chicken breast
1 cup of water (for cooking the chicken)
1 tbsp hemp seeds
1/2 bunch of green onion (green part only)
1/2 tsp curry powder (mild-avoid hot)
1 tsp salt & pepper
1 tbsp sunflower seed butter
1 tbsp lemon juice
1 tbsp water
1/2 bell pepper, chopped
1 tbsp pine nuts
1/2 cup shredded carrots (if you have trouble with carrots, steam them first)
1/2 bunch of parsley or cilantro
1tsp avocado oil (no instant pot)
Directions:
Place chicken breast in the instant pot. Add 1 cup of water and pressure cook for 8-10 minutes. Ensure de-pressurization before opening.
No instant pot: heat a frying pan to medium heat. Add 1 tsp of avocado oil. Add the chicken and radishes and fry until chicken is cooked, about 10 min.
Meanwhile, make the sauce. In a small bowl add the sunflower seed butter, lemon juice and water. Mix until smooth (should become more runny). Add in the curry powder and salt. Set aside.
Wash and chop the bell pepper, parsley or cilantro and green onion and place in a bowl. Wash and shred the carrots and add to the bowl.
Once the chicken's done and cooled, chop into small pieces. Add the chicken to the bowl with the peppers, cilantro, carrots and green onion.
Add the curry sauce into the bowl and mix well. Top with pine nuts and hemp seeds. It can be enjoyed warm or cooled.
