Autoimmune Paleo, Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Paleo
One thing I love about summer is being able to pick fresh herbs right out of the garden! Not only is growing your own herbs so much cheaper than buying a bunch in the store, but also I think they taste better. It’s been getting hot so our cilantro is starting to go to seed, but I did manage to gather enough to make this chicken salad, which I hope you will enjoy. If you don’t enjoy it, blame your genes.
I was inspired to make a cilantro-lime chicken salad mostly out of necessity: my fresh cilantro was quickly going to seed and I had bought too many limes at the store this week! It was almost cheaper to buy a whole bag at the time, so I did, but it’s been a challenge to figure out how to use them all before they go bad. Fortunately, I was able to use four of them in this recipe!
How to Make Cilantro-Lime Chicken Salad
3-4 lbs of cooked chicken, shredded
6 carrots, peeled and diced
2/3 cup dried cranberries (1/3 cup for Low-FODMAP)
6 spring onions, chopped
1/2 cup avocado oil
1/2 cup lime juice
1 TBS maple syrup
1/2 tsp salt
1/4 tsp ground black pepper
Mix and enjoy!
Notes: To keep this recipe Low-FODMAP, only use the green parts of the the spring onions and keep in mind that one FODMAP friendly serving of cranberries is 1 TBS per person. This recipe makes about 6 servings, so you will need to decrease the dried cranberries to 1/3 of a cup.
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Did you make this recipe? What did you think?