Coconut Chicken and Balsamic Marinated Strawberry Salad

My son is a fan of coconut chicken, so I decided to try to create a low FODMAP version. No major adjustment needed, I simply used some corn starch and gluten free Panko bread crumbs (such as Ian’s original GF Panko bread crumbs) instead of wheat flour and wheat bread crumbs. Coconut chicken

I can’t wait to try this recipe with shrimp too. I served the coconut chicken with another new low FODMAP recipe I created, Balsamic Marinated Strawberry Salad.Balsamic Marinated Strawberry Salad

Strawberries pair nicely with baby greens. I am excited for all the fresh local summer produce! Strawberries and greens

Another nice complement to strawberries is a light balsamic vinegar dressing.  I simply mixed some high quality balsamic vinegar with garlic infused oil and seasoned with freshly ground pepper and salt. I drizzled some of this dressing on the sliced strawberries. FODMAPer tip: Per Monash University app the cut off for balsamic vinegar is 1 tablespoon per serving.

A winning combo.Drizzling strawberriesI let the strawberries sit for a few minutes to infuse the amazing flavor of the dressing.
Marinating strawberries

Drizzle the remaining dressing on the baby salad greens and then top with the marinated strawberries. Salad ready to eat!

I think this makes a great low FODMAP meal. I doubled up on the portion size shown.  So good. Adding some jasmine rice would be nice too! 🙂Strawberry Salad and Coconut Chicken

I hope you are having a  great week! Are you following me on Instagram? I know not all of you are tech savvy but I do post recipe ideas and new food product finds when I am at the grocery store etc…so it’s just another resource for you if you are new to the low FODMAP diet.