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Low FODMAP Grilled Chicken Fajita Salad (Paleo, Whole30 Option)

  • Author: Gail
  • Total Time: 30 minutes
  • Yield: 4


Get your grill-on with this delicious and healthy Low FODMAP Grilled Chicken Fajita Salad with Honey Lime Dressing! Super healthy and easy to make, this Low FODMAP Grilled Chicken Fajita Salad is Paleo with an easy Whole30 option. Please note: since its initial posting, some of the ingredients in this recipe were retested by Monash University for FODMAPs. See notes below for further information and consult Monash's app for the latest ingredient updates.


Units Scale
  • 1.75 pounds boneless, skinless chicken thighs

Low FODMAP Chicken Marinade: 


  • 1 red bell pepper, washed, dried and quartered, with ribs and seeds removed*
  • 1 yellow bell pepper, washed, dried and quartered, with ribs and seeds removed**
  • 6 cups green leaf lettuce, chopped
  • 1 bunch scallions, green parts only, chopped
  • 2 tablespoons fresh cilantro leaves

Low FODMAP Salad Dressing: 


  1. A minimum of 2 hours prior to cooking, put the chicken thighs in a small zip-top bag and set aside. In a small bowl or measuring cup, add the marinade ingredients and whisk until well combined. Pour all but 3 tablespoons of the marinade into the zip-top bag with the chicken thighs and close; set aside remaining marinade. Shift the bag around with your hands until the chicken thighs are evenly coated. Place bag in the refrigerator and marinate for a minimum of 2 hours.
  2. Meanwhile, quarter the bell peppers and remove the ribs and seeds. Place on a plate or veggie grilling pan, and using a basting brush, coat in remaining marinade. Set aside until you are ready to grill.
  3. Chop the lettuce and scallions and place in a large bowl. Cover and refrigerate.
  4. Prepare a full batch of my Low FODMAP Honey Lime Dressing recipe or a half batch of myLow FODMAP Ranch Dressing recipe, cover and refrigerate until the rest of the salad is ready to serve. 
  5. Once the chicken thighs are done marinating, preheat your grill or grill pan on medium heat and allow the temperature to rise to 400°F. Place chicken thighs onto a plate, shaking off the excess marinade into the plastic bag. Using tongs, put chicken thighs on the grill and grill for 5-6 minutes per side until a temperature of 165°F is reached per an instant read thermometer. Place peppers on the grill, either directly or using a veggie grilling pan, and grill for 5 minutes per side or until soft and slightly charred on the edges. 
  6. Remove peppers and chicken from the grill. Allow chicken to rest for 5 minutes. Meanwhile, using a fork and chopping knife, once the peppers are cool enough, slice the peppers into ¼ inch slices and place on a platter. Slice the chicken pieces into ¼ inch slices, and place on a platter. Serve chicken and peppers on top of the lettuce mixture with honey lime or ranch salad dressing and garnish with cilantro leaves.


  • *This recipe was posted prior to Monash University retesting red bell pepper for FODMAPs. While their previous tests reported them to be FODMAP-free, their more recent tests show they contain the FODMAP fructose and are low FODMAP in quantities of up to 1/3 cup per serving. If you are able to tolerate fructose or had no problems with red bell peppers in the past, this may not be an issue for you.
  • **Yellow peppers have not yet been tested by Monash University for FODMAPs. I can tolerate them, but if you don’t know how you’ll react and wish to err on the side of caution, use two red bell peppers instead of one red and one yellow pepper. According to Monash University's Low FODMAP Diet App, bell peppers also contain capsaicin, which can also trigger heartburn and pain in people with IBS. Be mindful of how your body reacts to spicy food and consult your doctor or dietitian before making this recipe if you have concerns about how your body might react.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Grill
  • Cuisine: Mexican

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