Chicken Caesar Salad (low FODMAP)

20 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 3

Who doesn’t love a great Caesar salad!? It’s a robust side or a delicious main course. This recipe is indeed great without including any of those ingredients that might upset your stomach. You can make it with or without the chicken, depending on what you want and what you have on hand. Making your own low FODMAP croutons is easy and it means they will be crisp, delicious, and tummy-friendly. I’m pretty certain this salad is going to become a family favorite at your house just like it is at mine!

Ingredients: Salad

2 heads of romaine lettuce, chopped, washed, and spun dry

1/2 cup fresh grated parmesan cheese

2 cups of cooked chicken, chopped (optional)

2 slices of real sourdough bread, cut into crouton-size pieces (real sourdough will not have yeast or vinegar in the list of ingredients)

1 tablespoon garlic-infused olive oil

1/2 teaspoon dry thyme

1/2 teaspoon each Kosher salt and black pepper

Ingredients: Dressing

Juice of 1 lemon (about 2 tablespoons)

2 tablespoons lactose-free yogurt

2 tablespoons mayonnaise

1 tablespoon garlic-infused olive oil

2 teaspoons dijon mustard

1 teaspoon gluten-free Worcestershire sauce

1/4 cup fresh grated parmesan cheese

Kosher salt and black pepper to taste

Directions

(1) Make the croutons: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Chop bread into crouton-size pieces and transfer to a mixing bowl. Drizzle with olive oil and toss. Sprinkle with thyme, salt, and pepper, and toss again. Spread on the prepared baking sheet and bake at 400 degrees for about 10 minutes or until golden brown. Remove from oven and let cool on the baking sheet. Taste, and add a sprinkle of salt if they need a little more zing. Set aside.

(2) Prepare the dressing: Combine all dressing ingredients except parmesan cheese, salt, and pepper in a small jar. Shake to combine. Add parmesan cheese and shake again. Taste on a lettuce leaf and add salt and pepper to taste. Set aside in the fridge.

(3) Prepare the lettuce: Chop, wash, and spin dry the Romaine lettuce. If you’re not going to make your salad right away, store the lettuce in the fridge. Pro tip: After washing and spinning dry, put the lettuce in a plastic bag with a paper towel. Squeeze the air out of the bag and twist to seal. Then store in the fridge. Your lettuce will be super crisp and any extra water will be absorbed so your salad will taste its best.

Make-ahead note: At this point, you can keep the lettuce and the dressing in the fridge and store the cooled croutons in an air-tight container until you’re ready to assemble your salad.

(4) Prepare salad: Put the lettuce and chicken in a large salad bowl. Add about half the parmesan cheese and the dressing. Toss to combine.

(5) Finish: Sprinkle the croutons and the rest of the parmesan cheese on top of the salad. This makes a nice presentation if you’re bringing the salad bowl to the table. If not, toss it all together. Plate and serve.

Eat and enjoy every bite because you can!

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