Grilled lemon chicken and orzo salad (low FODMAP)

40 Minutes • Low FODMAP • Gluten-free • Serves 4 • Grilled chicken and bell peppers give this hearty pasta salad a wonderful flavor and it’s a nice twist on traditional pasta salad. Served hot or cold, it’s a versatile main course or robust side.

Ingredients: Dressing

1/3 cup garlic-infused olive oil

3 tablespoons maple syrup

1 tablespoon grainy mustard

2 tablespoons Dijon mustard

Juice of 1 lemon

2 tablespoons white balsamic vinegar

1/2 cup mixed herbs, chopped (rosemary, oregano, basil)

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

OR 1/2 teaspoon salt and 1/2 teaspoon Gourmend Garlic Scape powder (use code IBSGC15 for 15% discount)

Pinch of red pepper flakes

Black pepper and additional salt if needed

Ingredients: Salad

3/4 pound boneless skinless chicken breast cut into cubes for grilling

1 bell pepper, quartered

1 pound dry gluten-free orzo pasta

1 cup cubed cheddar cheese

1/4 cup crumbled blue cheese (optional but very good!)

2 cups shredded red leaf or butter lettuce

6 slices cooked bacon, crumbled

Directions:

Preheat oven to 400 degrees F.

Line a rimmed baking sheet with foil and lay the bacon slices out flat on the foil. Cook about 10 minutes in the oven until the bacon has reached your desired crispness. Remove from the oven and put the bacon slices on paper towels to drain and cool. Set aside. (Easy cleanup: Once the fat has cooled on the foil you can toss the foil out—fat and all! Such a tidy way to make bacon.)

To make the dressing: Combine all ingredients in a glass jar and shake or whisk until smooth. Taste and adjust the salt and pepper as needed.

In a medium-size bowl, combine the chicken with about 1/3 of the dressing. Let sit for 10 minutes.

Put a large pot of salted water over high heat and bring to a boil for the orzo.

Meanwhile preheat your grill, grill pan, or skillet to medium-high heat and thread the cubed chicken on kabob skewers.

Grill the chicken until it’s lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. At the same time, grill the quartered bell pepper directly on the grill, until lightly charred, then chop.

Add the orzo to the boiling water and cook per package instructions until al dente. Drain and return to the pan you cooked it in. Add the cubed cheddar cheese, and another 1/3 of the dressing, toss to combine. Add the chicken, chopped grilled peppers, lettuce, tomatoes, and bacon, tossing to combine and adding more dressing to your taste.

Season the salad with freshly cracked pepper and salt. Serve warm or cold with the crumbled blue cheese sprinkled over the top.

Pro Tip: Add cherry tomatoes or roasted corn to this salad for additional flavor and color.

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