Gluten-Free Chicken Pasta Salad

This recipe is perfect if you have IBS and have to be careful with what food goes into your body. Every ingredient in the recipe falls under the Low FODMAP foods. I have to eat gluten free, so I made my own version of pasta salad. I start with a whole box or bag, 12 or 14 ounces, of gluten-free pasta. This recipe can also be cut in half if you would like. Enjoy!

Step: 1

Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.

Step: 2

Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

Per Serving: 518 calories; protein 19.7g; carbohydrates 39.1g; fat 32g; cholesterol 54.9mg; sodium 728.7mg.

Product salad is one of the easiest salads to make . It is more in body delight and water content . As fruits contain natural sugar , you must have them for eat in mornings . The sugar can will give you more energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may get weight loss.