Low FODMAP Cobb Salad with Herb Vinaigrette

Total time40 min

Prep time20 min

Cook time20 min

Low FODMAP Cobb Salad with Herb Vinaigrette

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp dried thyme
¼ tsp salt

For the salad

4 large eggs
6 oz turkey bacon
2 romaine lettuce hearts, chopped
1 large avocado, pitted and diced
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains about 1/4 of an avocado per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid avocado, please tap it and change its rating to Red.
1 english cucumber, diced
4 oz crumbled feta cheese

For the dressing

3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp salt

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
2
Pat the chicken breasts dry and rub with 1 tbsp olive oil, dried thyme, and 1/4 tsp salt. Heat a large skillet over medium heat until hot. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.

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