Low FODMAP Grilled Chicken Salad
Juicy seasoned chicken breast over crisp greens with bacon, cucumber, tomatoes, and a creamy dressing. A satisfying main course salad.
Instructions
- 1
Combine paprika, oregano, cayenne, salt, and pepper on a plate.
- 2
Coat chicken breast on both sides with the spice mixture.
- 3
Heat oil in a pan over medium-high heat.
- 4
Add chicken and cook for 2 minutes to sear.
- 5
Reduce heat to medium-low and cook 10-12 minutes, flipping halfway, until cooked through.
- 6
Add bacon to the pan and fry until crispy.
- 7
While chicken cooks, arrange lettuce on a plate.
- 8
Top with cucumber slices, halved tomatoes, and avocado.
- 9
Make dressing by mixing mayonnaise, yogurt, lemon juice, salt, and pepper. Thin with water if needed.
- 10
Slice cooked chicken and arrange over salad with crispy bacon.
- 11
Drizzle with dressing and garnish with fresh parsley.
FODMAP Notes
Avocado is limited to 1/8 of a whole avocado per serving for low FODMAP. Cherry tomatoes are safe at this quantity. Use mayonnaise without garlic or onion. All vegetables are within safe FODMAP limits.
Tips
- 💡 Let chicken rest before slicing for juicier meat
- 💡 Cook bacon in the same pan for extra flavor
- 💡 Add hard-boiled egg for more protein
- 💡 Substitute feta for a different flavor profile
Recipe Notes
This classic grilled chicken salad hits all the right notes - smoky chicken, crispy bacon, creamy avocado, and fresh vegetables. It’s a complete meal in one bowl.
Substitutions
- Protein: Turkey or shrimp
- Greens: Spinach or arugula
- Dressing: Ranch or balsamic vinaigrette
Storage
- Best: Serve immediately
- Prep ahead: Cook chicken and bacon in advance
FODMAP Stacking Note
One serving is low FODMAP. Avocado is carefully portioned.
Related Recipes
- Low FODMAP Chicken Caesar Salad
- Low FODMAP Cobb Salad
- Low FODMAP Chef Salad