Bring a medium pan of water to the boil and fill a large bowl with ice-cold water.

Drop the green beans into the pan. After 2, then drain and tip the vegetables into the icy water – this will cool them quickly, helping to keep their bite and vibrant colour. After 1-2 mins, drain and set aside in the colander while you prepare the other ingredients.

Dry your bowl, pour in the dressing ingredients with plenty of seasoning and whisk together.

Add the chicken, radishes, spinach, watercress, cooled and drained vegetables, and the lettuce, and gently toss everything together until well coated in the dressing – the easiest way is to use your hands. Pile the salad onto a large platter, serve straight away.

Recipe from Good Food magazine

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1 small cooked chicken, skin and bones discarded, meat shredded

250g radishes (use mixed colours and shapes if you can), sliced

300g green beans (cooked and then cooled)

1 large curly round lettuce or 2 Little Gems, torn

1 packet baby leaf spinach and watercress mix

For the elderflower dressing

2 tbsp elderflower cordial

2 tbsp white wine vinegar

zest and juice 1 large lemon

3 tbsp extra virgin rapeseed oil

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Low FODMAP Recipe

Chicken garden salad with elderflower dressing