Low FODMAP Grilled Chicken & Egg Salad with Lime Mayo

🥘 Ingredients

• basil (fresh and finely chopped)
  2
• black pepper
• chicken breast fillets (skin removed)
  450
• continental cucumber (peeled and diced)
  2
• eggs
  3 large
• fresh lime
• fresh sweet corn cob
• green onions (finely sliced)
  3
• lettuce (butter, iceberg, red coral and roughly chopped)
  3
• mayonnaise
  6
• olive oil (for cooking)
  1
• paprika
  1
• salt
• white sugar
  1/4

🍳 Cookware

• small saucepan

1. 1

   Place the eggs in a small saucepan of cold water, bring to a rolling boil, then turn down to low heat and leave for ⏱️ 9 minutes . Once cooked, drain and place in a cold bowl of water.

   eggs: 3 large
2. 2

   While the eggs cook, prep the other salad ingredients and cook the chicken. Peel and cut the continental cucumber into small chunks. Finely chop the basil and thinly slice the green leaves of the green onions . Wash and shred the lettuce if needed. Place the salad ingredients in a bowl.

   continental cucumber: 2 (peeled and diced), basil: 2 (fresh and finely chopped), green onions: 3 (finely sliced), lettuce: 3 (butter, iceberg, red coral and roughly chopped)
3. 3

   Prep the chicken. Slice the chicken breast fillets horizontally, between two plates. The goal is to cut the chicken into thinner pieces that will cook quickly. Place the chicken on a plate. Drizzle it in olive oil , sprinkle it with paprika and season with salt & black pepper .

   chicken breast fillets: 450 (skin removed), olive oil: 1 (for cooking), paprika: 1, salt, black pepper
4. 4

   Place a frypan over medium-high heat, add a drizzle of oil and fry the chicken for ⏱️ 3-4 minutes per side, until golden and cooked through. Then place the chicken on a plate to rest.
5. 5

   Chop the fluffy tip off the corn husk and break the hard end off (but do not peel the fresh sweet corn cob ). Place the corn in the microwave and cook for ⏱️ 3-4 minutes until tender.

   fresh sweet corn cob
6. 6

   Make the lime mayo. Zest and juice the fresh lime and mix together the mayonnaise with the lime zest, lime juice, white sugar and black pepper .

   fresh lime, mayonnaise: 6, white sugar: 1/4, black pepper
7. 7

   Remove the eggs from the cold water, peel and cut into quarters. Remove the corn from the microwave and allow to cool for ⏱️ 1 minute . Then peel and slice the corn kernels off the cob. Slice the chicken.
8. 8

   Add the cooked chicken, sliced eggs, and corn to the salad, then drizzle in the lime mayo. Enjoy the low FODMAP grilled chicken and egg salad straight away or use the leftovers the next day for lunch.