Green Tahini Chicken and Potato Salad

Serves 4
Time 25 minutes


2 chicken breasts
1 cup olive oil
Pinch sea salt
1 bay leaf

500g new potatoes, washed and cut in half (approx. 122g each allowed)
1 bunch spring onions, tops only (FODMAP), chopped
1 tbsp pine nuts
1 cup watercress, sprigs

Green tahini
1 bunch coriander, chopped
½ bunch parsley, chopped
4 tbsp tahini paste (1 tbsp max serve FODMAP)
1 tbsp extra virgin olive oil
1 tbsp lemon juice

Salt and pepper to taste


Put olive oil a medium sized pan/pot with peppercorns, bay leaf and pinch salt.

Place the chicken in the oil and bring to temperature up to 50C or until it reaches a light bubble, let the chicken poach for 20-25mins until cooked through. Remove chicken from oil, drain, rest and cool. Once cool, shred into pieces.

In a large saucepan/steamer, add the potato and boil/steam for 10 minutes or until tender. Drain and leave to cool.

To make the green tahini combine all ingredients in a food processor adding extra liquid until desired consistency is reached, season to taste.

In a large bowl combine the potatoes, watercress, spring onion tops, pine nuts, chicken and dressing, mix well.