Grilled Curry Chicken Strips with Coconut-Herb Drizzle on Butter Lettuce

These grilled curry chicken strips bring bold, warming spice to a light and refreshing dinner that's entirely low-FODMAP friendly. Chicken breast is marinated in a fragrant blend of curry powder, turmeric, and lime juice, then seared quickly in a hot pan until charred at the edges and juicy inside. Instead of piling onto bread, the spiced strips are tucked into crisp, cool butter lettuce cups, which add satisfying crunch without any gluten or grain. The finishing touch is a creamy, dairy-free coconut-cilantro drizzle made from canned coconut milk, fresh herbs, lime juice, and a touch of ginger—no onion or garlic needed, so it's fully compliant with the elimination phase of the Low-FODMAP Diet. A scattering of chopped scallion greens (the only low-FODMAP part of the scallion) and a wedge of lime at the table brighten every bite. This recipe is naturally gluten-free, dairy-free, and legume-free, relying on garlic-infused oil for aromatic depth instead of actual garlic cloves, which are high in fructans. It's a fast, high-protein weeknight dinner that proves gut-friendly eating doesn't mean sacrificing bold flavor.</long_description> <parameter name="meta_description">Low-FODMAP grilled curry chicken strips in crisp lettuce cups with a dairy-free coconut-cilantro drizzle. Bold, fast, gut-friendly dinner.

Ingredients

• 1.5 lbboneless skinless chicken breasts, sliced into 1-inch strips
• 3 tbspGarlic-infused olive oil, divided
• 2 tbspcurry powder
• 0.5 tspground turmeric
• 3 tbsplime juice, freshly squeezed, divided
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 0.5 cupFull-fat canned coconut milk
• 0.5 cupFresh cilantro leaves, packed, plus extra for garnish
• 1 tspfresh ginger, grated
• 1 tspmaple syrup
• 2 tbspScallion greens, thinly sliced, green tops only
• 2 headsbutter lettuce, leaves separated and washed
• 1 wholelime, cut into wedges, for serving

Method

No instructions listed.