| 12 | 15 | 472 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 8 tbsp | Cranberries, dried |
| 400 gm | Chicken, cooked (leftovers or store-bought; shredded) |
| 40 gm | Red grape (or green grapes, quartered; about 2 grapes per serving; optional) |
| 4 tbsp | Celery (finely diced) |
| 1 cup chopped | Cucumber, peeled |
| 2 tbsp | Parsley, fresh (finely sliced) |
| 4 tbsp | Green onion (green leaves only; finely sliced) |
| 1/2 tsp, leaves | Tarragon, dried (or 1 tbsp fresh) |
| 1/2 cup | Mayonnaise |
| 2 tbsp | Lemon juice (fresh) |
| 2 tsp | Dijon mustard, gluten free |
| 1 dash | Salt and pepper (fresh, to taste) |
Quick Tip:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
| Fruit | 0.7 |
| Meat | 1.4 |
| Vegetables | 0.8 |