House bowl of endive, radicchio, fennel and chicken.

• Radicchio — 2 cups, with endive
• Fennel — 4 oz (½ bulb)
• Cucumber — 5¼ oz (½)
• Hearts of palm — 2 Tbsp
• Cooked chicken — 4¼ oz
• Garlic-infused olive oil — 2 Tbsp
• Lemon
• Pumpkin seeds — 1 Tbsp
• Sea salt

1. Build the leaves and veg.
2. Dress with oil, lemon and salt.
3. Top with chicken and pumpkin seeds.

Endive + radicchio gives the bitterness that holds a fattier protein — adding chicken thigh works as well as breast here.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.