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Low FODMAP Cobb Salad
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Low FODMAP | Recipe


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)


For the seasoned chicken:

  1. Preheat broiler on high. Coat a broiler pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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:

  1. In a small bowl, whisk together red wine vinegar, Dijon mustard, and sugar.
  2. Slowly whisk in the olive oil until emulsified.
  3. Season with salt and pepper.

For the salad: 

  1. 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.
  2. Serve each salad with about 2 tablespoons of red wine vinaigrette or other prepared low FODMAP dressing.


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