I did FODMAP a few years ago and this was like the only dinner recipe that I tried during FODMAP that I have made more than once since stopping it (the tahini chocolate cookies were also a hit and are definitely forthcoming on here).

The original recipe is adapted from here and calls for you to make your own FODMAPped chicken tenders. I never did that even while on FODMAP, because gluten- and additive-free chicken tenders/nuggets are easily (if expensively) available here, but you could do it from scratch, it's a good alternative if additive-free products aren't easily available.

Ingredients

450 g chicken tenders/nuggets

Herb roasted potatoes

• 600 g potatoes
• 1 tbsp Garlic infused oil (can sub plain)
• 2 Tbsp dried chopped chives
• Salt and pepper to taste
• ½ tsp Dried oregano (optional or alternative to chives)
• ½ tsp Dried thyme (optional or alternative to chives)

Salad

• 2 cups lettuce, shredded (220 g)
• 1 cucumber, roughly 1 ½ cups/240 g

Dressing

• 3 tbsp Mayonnaise
• 1 tbsp Dijon mustard
• ½ tsp pure maple syrup (to taste)
• Black pepper (to taste)

Method

1. Pre-heat the oven to 200ºC bake or 180ºC fan forced.
2. Prep the potatoes: Scrub the potato skins and slice the potato into small bite-sized pieces. Place in a bowl and drizzle over the garlic infused oil, sprinkle with thyme and oregano, then season with salt and pepper. Gently toss until the potato is evenly coated. Then place in a lined roasting pan.
3. Pop the potato in the oven and bake for 20-25 minutes until the potatoes are golden and crispy.
4. Cook the chicken nuggets or tenders according to packet instructions (I usually use my air fryer) or follow the instructions at the link to make your own.
5. Prep the salad: While the potato cooks, prep the remaining ingredients. Slice the iceberg lettuce and peel and chop the cucumber. Pop the lettuce and cucumber into a salad bowl.
6. Make the maple mustard dressing: Mix the mayonnaise, Dijon mustard and maple syrup in a small bowl and season with black pepper.
7. Once the potato is cooked, remove from the oven. Allow to cool for a few minutes.
8. Assemble the salad: Add the potato and chicken to the salad bowl, toss gently to combine and drizzle in maple mustard dressing. Sprinkle with a little bit of chopped parsley if desired!