Sliced leftover chicken on a crisp fennel-radicchio salad.

• Cooked chicken — 4¼ oz
• Fennel — 4 oz (½ bulb)
• Radicchio — 2 cups
• Garlic-infused olive oil — 1 Tbsp
• Lemon
• Sea salt

1. Toss the shaved fennel and radicchio with oil, lemon and salt.
2. Slice the chicken over.

Both fennel and radicchio are bitter/anise-forward; the chicken cuts them. Don't substitute mild lettuce here — the salad needs the bitterness to hold the chicken's weight.

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.