Low FODMAP Chicken & Pineapple Cup Salad

This dinner looks and tastes exciting, but is surprisingly quick and easy to bring together.

It’s a vibrant and flavour-packed family favourite.

Ingredients (serves 4):

• 2 large skinless chicken breasts

• 1 tbsp extra virgin olive oil

• 1 clove of garlic

• a 4 cm knob of ginger, peeled

• 2 nests of instant vermicelli (90g)

• 225g tinned pineapple in juice - drained

• 225g tin of bamboo shoots - drained

• 2 Cos lettuces

• 140g red pepper, cut into strips

• 4 tbsp sweet chilli sauce

• 2 limes

• bunch of tarragon or Thai basil

• a red chilli sliced (optional)

Method:

1) Wash the lettuce leaves - take the outer leaves and arrange on a plates like cups. Finely shred the rest of the lettuce and place in a large bowl adding the washed and picked tarragon and/or Thai basil

2) Place the noodles in a large bowl and cover with boiling water to rehydrate as per the pack instructions. Then drain and refresh with cold water.

3) Put a large pan on a medium heat. Add the olive oil and the peeled whole garlic clove. Remove the garlic once it’s starting to brown. Chop the chicken into 2 cm chunks and add to the pan. Cook for 10 mins.

4) Meanwhile, julienne or grate the ginger and slice up the red pepper. Add to the pan along with the drained pineapple and bamboo shoots and cook for another 5 mins.

5) Loosen the chilli sauce with the juice of ½ lime. Add to the pan and heat for another minute.

6) Serve with the noodles in the lettuce cups, topped with the chicken and a little extra lettuce, herbs and fresh chilli if you wish.