Hello -

Enjoy this classic IBS recipe!

Summer Chicken, New Potato, and Green Bean Salad

This salad makes a light and delicious variation of a traditional summer standby. The soluble fiber of the potatoes and low fat level of the dressing make it just as safe as it is appetizing. Poaching in white wine adds flavor and the alcohol will dissipate when cooking. Serve this at your next backyard picnic and enjoy.

Makes 4 Servings

3 cups water (or 1 1/2 cups water plus 1 1/2 cups white wine)
2 organic skinless, boneless chicken breasts
10 whole peppercorns
1 teaspoon salt

Add all ingredients to a medium saucepan and bring to boil. Poach chicken, covered, over medium low heat for 10-15 minutes until just cooked through. Remove from heat and cool chicken in broth to room temperature. Drain and discard cooking liquid (or reserve for another use, such as a soup base) and peppercorns, and tear chicken into small pieces. Set aside.

1 1/2 lbs. small red or white new potatoes, scrubbed
1 teaspoon salt
1/2 lb. fresh green beans, trimmed, cut into 1" lengths
1/2 cup sundried tomatoes (not in oil)
1 small bunch scallions (green onions), thinly sliced
2 tablespoons fresh lemon juice
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon Tummy Fiber Acacia
1 teaspoon rosemary, crushed
1 teaspoon oregano
1/4 cup fresh basil leaves, washed, stems removed, finely shredded
1 tablespoon olive oil

fresh crusty French bread for serving

Cut potatoes in half and add to a large saucepan. Cover with cold water by one inch, add salt, and bring to boil. Cook for 10-12 minutes, until fork-tender. Use a slotted spoon to remove potatoes to a colander and rinse with cold water. Add to cooking water the green beans, cook 3-5 minutes until tender. Drain in colander with potatoes.

Dice sundried tomatoes (soften in hot water first if necessary). Whisk together remaining ingredients to form dressing. In a large bowl combine chicken, potatoes, green beans, tomatoes, and dressing. Add salt and pepper to taste. Serve with crusty French bread.

More recipes for IBS here.

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To taming your tummy,
Heather

Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS



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