Low FODMAP Creamy Chicken Salad

Steps

1. 1Place the dried cranberries in a bowl and cover in boiling water. Allow them to sit in the boiling water while you prep the rest of the recipe.
2. 2Slice the cooked chicken into small pieces. See the end of the recipe if you need to poach the chicken first.
3. 3Slice the grapes into quarters (if using). Finely dice the celery, dice the cucumber, and finely slice the parsley and green leaves of the spring onion/scallion.
4. 4Drain the cranberries.
5. 5Place the sliced salad ingredients, cranberries and chicken into a large bowl.
6. 6In a small bowl mix together the tarragon, mayonnaise, lemon juice, mustard and a few grinds of salt and pepper.
7. 7Pour over the mayonnaise dressing and toss until well combined. Chill the salad in the fridge until you are ready to serve. Enjoy!
8. 8Storage notes: You can keep this salad in the fridge for 3 days.
9. 9How to poach chicken: You’ll need 2 chicken breasts to make 4 servings. Place the whole chicken breasts (skin removed) into a large saucepan, cover in cold water and place over medium-high heat. Bring to a gentle simmer, cover the saucepan with a lid, and then turn down the heat to medium-low. Simmer for 12 minutes until the chicken is cooked through - the internal temperature of the chicken should be 75ºC (165ºF). Remove the chicken from the water and allow it to rest for five minutes, then transfer to the fridge and allow the chicken to cool before using in the salad.