Low FODMAP Chicken Caesar Salad
Crisp romaine lettuce with tender grilled chicken, homemade Caesar dressing, and Parmesan. A restaurant classic made FODMAP-friendly.
Instructions
- 1
Season chicken with salt and pepper, then drizzle with garlic-infused oil.
- 2
Grill or pan-fry chicken for about 5 minutes per side until cooked through (internal temp 165°F/74°C).
- 3
Let chicken rest under foil while making dressing.
- 4
For the dressing: Heat 1 tablespoon garlic-infused oil in a small pan over low heat.
- 5
Add anchovies and stir until dissolved, about 1 minute.
- 6
In a bowl, whisk egg yolk with mustard and vinegar.
- 7
Slowly whisk in remaining garlic-infused oil until emulsified.
- 8
Stir in the anchovy oil mixture. Season with salt and pepper.
- 9
Cook bacon until crispy, drain on paper towels.
- 10
Wash and dry romaine, place in a large bowl.
- 11
Add bacon and toss with dressing.
- 12
Slice chicken and arrange on top of salad.
- 13
Sprinkle with Parmesan and croutons if using.
FODMAP Notes
Garlic-infused oil provides garlic flavor without FODMAPs. Anchovies are FODMAP-free and add umami. Parmesan is aged and very low in lactose. Use gluten-free croutons made without garlic or onion.
Tips
- 💡 Make dressing in advance and refrigerate
- 💡 Massage romaine with dressing for softer leaves
- 💡 Add poached egg for extra richness
- 💡 Shave Parmesan with a vegetable peeler
Recipe Notes
This Caesar salad rivals any restaurant version. The homemade dressing takes just minutes and makes all the difference in flavor.
Substitutions
- Protein: Shrimp or salmon
- Cheese: Pecorino Romano
- Anchovies: Skip if you prefer, but they add depth
Storage
- Dressing: Refrigerate 3-4 days
- Salad: Best served fresh
FODMAP Stacking Note
One serving (1/2 recipe) is low FODMAP. All ingredients are safe.
Related Recipes
- Low FODMAP Caesar Salad
- Low FODMAP Grilled Chicken Salad
- Low FODMAP Cobb Salad