Easy Low FODMAP Chicken Caesar Salad
How to Make It
Step 1
If you are using pre-cooked chicken breast, slice it into bite-sized pieces. Set it aside. If you are using raw chicken, pan-fry over medium-high heat until cooked through. You can also roast in the oven wrapped in aluminum foil for 20-25 minutes until cooked and succulent. Slice into bite-sized pieces, and set it aside to cool. Preheat the grill to medium-high heat. Arrange the bacon on aluminum foil on a baking tray and grill for 8-10 minutes, turning halfway through until nice and crispy. Set aside to cool.
Step 2
Grate the parmesan on the small edge of a box grater and finely chop the anchovies (or substitute with capers). In a large bowl, add the mayonnaise, yogurt, white wine vinegar, garlic infused oil, parmesan cheese, and anchovies and whisk until combined.
Step 3
Add the chicken to the dressing. Use a spoon to coat all the chicken pieces with the dressing. Check for seasoning and adjust flavors as needed.
Step 4
Roughly chop the baby gem lettuce heads. Add them into the bowl, and again toss to coat all the salad with the dressing. Chop the bacon into small pieces, add half to the mixture, and reserve the other half to sprinkle over the salad. Serve immediately.
Ingredients
- Chicken breast, skin removed before eating – 250 g
- Cooked Smoked Bacon, Pork – 200 g
- Baby Gem / Cos Lettuce – 200 g
- Mayonnaise, store bought – 3 tbsp
- Lactose-Free Plain Yogurt – 4 tbsp
- Garlic Infused Olive Oil (Low FODMAP Safe) – 1 tbsp
- Anchovy, smoked, canned in oil and drained – 3 each
- Parmesan cheese, dry (grated) – 30 g
- White Wine Vinegar – 1 tbsp