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.
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
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.
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
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