Low FODMAP Cobb Salad
- Category : Low FODMAP Recipes, Salads & Sides
Low FODMAP | Recipe
INGREDIENTS :
Seasoned Chicken (or about 2 cups diced cooked chicken)
- 1 to 1.25 pounds boneless, skinless chicken breast
- 1 tablespoon avocado oil (or other vegetable oil)
- 2 teaspoons Low FODMAP All-Purpose Seasoning
Red Wine Vinaigrette (or ½ cup bottled low FODMAP dressing)
- 2 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
Cobb Salad
- 6 cups chopped romaine, iceberg lettuce, or other low FODMAP salad lettuce
- 16 cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- 4 hardboiled eggs, diced
- ⅓ cup pitted and halved Kalamata olives, optional
- ¼ cup sliced green onion tops (green parts only)
INSTRUCTIONS :
For the seasoned chicken:
- Preheat broiler on high. Coat a broiler pan with nonstick cooking spray.
- In a medium bowl, whisk together avocado oil and low FODMAP steak seasoning. Add chicken and coat evenly with the seasoning mixture. Transfer the chicken to the prepared broiler pan.
- Broil the chicken for 8 minutes, flip, and broil another 6-8 minutes or until the chicken is completely cooked. Chicken is cooked when a food thermometer inserted into the thickest part reaches 165°F.
- Allow the chicken to cool for about 5 minutes before slicing or dicing. Sometimes I like to tear the cooked chicken (with clean hands) into bite-sized strips. This method is messier (and less conventional), but I find the result to be more tender.
For the vinaigrette:
- In a small bowl, whisk together red wine vinegar, Dijon mustard, and sugar.
- Slowly whisk in the olive oil until emulsified.
- Season with salt and pepper.
For the salad:
- Divide lettuce, tomatoes, crumbled bacon, cooked chicken, hard-boiled eggs, (optional) olives, and green onion tops (green parts only) onto four plates or into four sealable containers.
- Serve each salad with about 2 tablespoons of red wine vinaigrette or other prepared low FODMAP dressing.
