Rosemary Chicken Low Histamine Salad Recipe
Enjoy this low histamine salad that's also low to medium oxalate, low FODMAP, and low lectin.
Equipment
- Sharp Knife
- Small Pot with Lid
- Straining Spoon
- Handheld Juicer optional
Ingredients
Low Histamine Salad
- 3 ounces Cooked Low Histamine Chicken from frozen leftovers
- 1 Pasture Raised Egg
- 1½ cups Baby Lettuce
- 1½ cups Baby Arugula
- 2 Radishes
- 1 Purple Carrot omit for lower oxalate option, boil for medium oxalate option
- 1 rib Celery only use ½ stick per serving to keep it low FODMAP
- ½ Green Apple omit with FODMAP Intolerance
- 2 Tablespoons Pecans low oxalate at 1 Tablespoon per serving, chopped
Dressing
- ½ cup Kasandrino’s Olive Oil
- 2 sprigs Fresh Organic Rosemary
- 2 Tablespoons Fresh Oregano
- 1 drop Stevia
- ⅛ teaspoon Redmond Real Salt
- 1 teaspoon Fresh Organic Lemon Juice OR
- 1 teaspoon Bragg's Apple Cider Vinegar if tolerated, low oxalate at ½ teaspoon per serving
Instructions
Night Before
- Defrost leftover roasted chicken in the fridge. One breast can take about 12 hours.
Low Histamine Salad
- Start by making a hard-boiled egg. Put your raw egg in a small pot and cover with cold water.
- Bring water to a rolling boil.
- Remove pot from heat source and cover with a lid. Let egg sit for about 10 minutes in the hot water. (It will continue cooking in the hot water, even though the water is not on an active heat source.)
- While your egg cooks, cut up all the other ingredients for your salad (lettuce, arugula, radishes, carrot, celery, green apple, and pecans). Set aside.
- Remove egg from the hot water with a slotted spoon and place in a small bowl filled with ice to cool.
- Make the dressing by adding all the dressing ingredients to a small blender (olive oil, rosemary, oregano, stevia, salt, lemon juice or vinegar if tolerated). Blend to combine.
- Layer lettuce and arugula on plate. Add the chopped salad ingredients.
- Peel your hard-boiled egg.
- Slice egg and add it to the salad.
- Add thawed, previously cooked chicken.
- Top with salad dressing.
Notes
This is enough to serve 1 to 2 people as a meal, or 4 as hearty side dish.
Nutrition
Nutrition Facts
Rosemary Chicken Low Histamine Salad Recipe
Amount per Serving
Calories
375
% Daily Value*
Fat
23.39
g
36
%
Carbohydrates
28.35
g
9
%
Fiber
9.8
g
41
%
Sugar
16.97
g
19
%
Protein
16.02
g
32
%
Vitamin C
84
mg
102
%
* Percent Daily Values are based on a 2000 calorie diet.
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