Chicken Cobb Salad or Lettuce Wraps (Low FODMAP)
20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-4
This is a fabulous cobb salad or cobb salad lettuce wrap with simple ingredients that are easy to make. You can make the chicken and the bacon ahead of time so the salad is a snap to pull together when you’re ready to eat. It’s a great way to use up leftover grilled chicken if you’ve got some on hand. The creamy Caesar dressing is delicious and brings everything together perfectly.
Ingredients: Caesar Dressing
1/2 cup mayonnaise
3 tablespoons garlic-infused olive oil
3 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons gluten-free Worcestershire sauce
1/3 cup grated parmesan
Ingredients: Chicken
2 Chicken breasts (boneless and skinless)
1 tablespoon extra-virgin olive oil
1 - 2 tablespoons Smoke N Sanity Cajun Creole Seasoning (use code IBSGC10 for 10% discount)
Ingredients: Salad or Wraps
Lettuce leaves for wrapping (if making wraps)
2 cups lettuce, shredded
1/2 avocado, diced
1/4 cup fresh basil, roughly chopped
6 slices bacon, cooked and crumbled
1/2 cup crumbled blue cheese or shredded extra sharp cheddar
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Season chicken: Slice chicken breasts horizontally if they are very thick. Drizzle the olive oil over the chicken and use your fingers to rub it all over both sides of each chicken breast. Sprinkle the cajun creole seasoning evenly over both sides of each chicken breast.
(3) Grill chicken: Preheat your grill to medium-high. After 10 minutes when the grill is hot, lay the chicken directly on the grill. Cook for about 4 minutes, then flip the chicken and cook on the other side until just cooked through. Remove from the grill and let rest on a plate.
(4) Cook the bacon: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, making sure the foil goes up the sides of the pan to catch the grease. Lay the bacon on the foil and cook in the oven for 10 minutes. Turn the oven off and leave the bacon in the oven until it reaches the desired doneness (usually 3 - 5 more minutes).
Make-ahead note: At this point, you may let the chicken and the bacon cool, then refrigerate until you’re ready to prepare your salad.
(5) Make the dressing: Combine all ingredients in a small bowl or glass jar. Whisk or shake to combine. Taste and adjust the salt and pepper as you like.
(6) Assemble: In a large salad bowl, combine the lettuce, avocado, and basil. Toss with 1/2 of the dressing. Arrange your whole lettuce leaves on the plate, then add the salad, chicken, bacon, and cheese. Drizzle over more dressing. Sprinkle with a couple of grinds of black pepper. Roll the leaves to wrap, or leave the whole thing “open face” to serve.
(7) Plate and serve: Serve at room temp or chilled with the additional dressing on the side.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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