There is nothing better than a big fresh salad bowl of goodness.  

I used to love honey mustard chicken when I was younger but unfortunately can no longer eat it so I decided to create a FODMAP friendly dish that would taste similar.

This dish makes a perfect protein packed lunch or dinner.

What you will need:

Chicken marinade:

2 chicken breasts

1 tbsp seeded mustard

1 tbsp Dijon mustard

2 tbsp 100% pure maple syrup

2 tbsp of EVOO

1 tsp cayenne chilli sauce

2 whole garlic cloves 

Salt and pepper to taste


4 large handfuls of spinach (or salad of your choice)

½ punnet of cherry tomatoes, cut into quarters

¼ cucumber, thinly sliced

½ cup quinoa, rinsed

1 cup water

Small bunch of coriander


2 limes, zest and juice

1 tbsp EVOO

1 tsp maple syrup

What to do:


  • In a bowl mix the marinade ingredients and chicken and place in the refrigerator overnight
  • Heat a large non-stick fry pan to medium heat and add chicken 
  • Cook for approximately 6 minutes each side or until cooked completely through and golden brown
  • Remove from pan and stand for 5 minutes
  • Thinly slice chicken
  • In a pot on a low heat combine the quinoa, water and a pinch of salt  and cover with a lid
  • Simmer for 15 minutes or until the water is completely absorbed then remove from heat and “fluff up” with a fork
  • Place the salad ingredients into serving bowls and top with sliced chicken and quinoa.
  • Combine dressing ingredients in a small bowl
  • Drizzle over the salad and ENJOY!

Sarah xx