This Mexican inspired dish works well served with low FODMAP wraps or boiled rice.

Salad/Slaw

• 4 small carrots or 2 large carrots, grated

• 2 spring onions (green parts only), finely chopped

• 150g cucumber, peeled and cut into batons

• 5 cherry tomatoes, halved

• 1/2 red pepper, sliced finely

• zest and juice of half a lime

• 1 tbsp extra virgin olive oil

• salt & pepper

• bunch of coriander, chopped

• bunch of mint, chopped

Green dressing

• 1 cup lactose-free yoghurt (or lactose-free sour cream)

• ⅓ avocado

• 1 tbsp extra virgin olive oil

• large bunch of mint

• zest & juice of half a lime

• salt & pepper

Method:

1. Mix the spices together. Marinate the chicken strips in the lemon juice, olive oil, spice mix and maple syrup for at least 30 mins.

2. Preheat oven to 180 ৹C.

3. Mix all the salad vegetables and coriander leaves and stir through the dressing of olive oil, lime juice, salt and pepper. Cover and refrigerate until ready to serve.

4. Place the chicken on a baking tray lined with baking parchment and bake in oven for around 20 mins until cooked through.

5. Prepare green dressing. Add all ingredients to a blender and blitz. Refrigerate until ready to serve.

6. Serve chicken, salad and generous dollops of the green dressing with white rice and/or warmed low FODMAP wraps - we like Simson’s Pantry wraps.

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