If you’re looking for a filling salad that’s also FODMAP-friendly, this cobb salad is for you! It’s filled with classic cobb ingredients like chicken, bacon, hard-boiled eggs, diced tomato, and a red wine vinaigrette.
Seasoned Chicken (or about 2 cups diced cooked chicken)
- 1 to 1.25 pounds boneless, skinless chicken breast
- 1 tablespoon avocado oil (or other vegetable oil)
- 2 teaspoons Low FODMAP All-Purpose Seasoning
Red Wine Vinaigrette (or ½ cup bottled low FODMAP dressing)
- 2 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
- 6 cups chopped romaine, iceberg lettuce, or other low FODMAP salad lettuce
- 16 cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- 4 hardboiled eggs, diced
- ⅓ cup pitted and halved Kalamata olives, optional
- ¼ cup sliced green onion tops (green parts only)
For the seasoned chicken:
- Preheat broiler on high. Coat a broiler pan with nonstick cooking spray.
- In a medium bowl, whisk together avocado oil and low FODMAP steak seasoning. Add chicken and coat evenly with the seasoning mixture. Transfer the chicken to the prepared broiler pan.
- Broil the chicken for 8 minutes, flip, and broil another 6-8 minutes or until the chicken is completely cooked. Chicken is cooked when a food thermometer inserted into the thickest part reaches 165°F.
- Allow the chicken to cool for about 5 minutes before slicing or dicing. Sometimes I like to tear the cooked chicken (with clean hands) into bite-sized strips. This method is messier (and less conventional), but I find the result to be more tender.
For the vinaigrette:
- In a small bowl, whisk together red wine vinegar, Dijon mustard, and sugar.
- Slowly whisk in the olive oil until emulsified.
- Season with salt and pepper.
For the salad:
- Divide lettuce, tomatoes, crumbled bacon, cooked chicken, hard-boiled eggs, (optional) olives, and green onion tops (green parts only) onto four plates or into four sealable containers.
- Serve each salad with about 2 tablespoons of red wine vinaigrette or other prepared low FODMAP dressing.
Storage: Refrigerate salad ingredients and prepared vinaigrette in separate sealed containers for up to 3 days.
Low FODMAP Serving: One serving of this recipe contains low FODMAP amounts of ingredients. For up-to-date serving size information for specific foods, please refer to the Monash FODMAP app.
Prep and Cook Time: Time will vary greatly depending on the ingredients used in this recipe. Check the notes below for some time saving tips.
Low FODMAP All-Purpose Seasoning: Mix together 2 tablespoons paprika, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon dried chives, 1 tablespoon dried ill, 2 teaspoons, dry mustard, and 1 teaspoon red pepper flakes (optional). Store in an airtight container at room temperature.
Chicken: Instead of making seasoned chicken, leftover cooked chicken could be used. Or, use rotisserie chicken made with low FODMAP ingredients if you can find one at your local grocery store.
Cooked Bacon:For a less-mess option, I like to use this baked bacon method. Or, I will microwave bacon slices in between a couple of paper towels on a plate. The bacon usually takes 3-4 minutes in my microwave to get cooked and crispy. However, I recommend checking every minute or so to prevent over-cooking.
Hard-Boiled Eggs: I like to make Instant Pot Hard-Boiled Eggs to keep on hand for quick snacks or recipes like this. If you don’t have an Instant Pot, Delicious Meets Healthy has an excellent tutorial for hard-boiling eggs. Or, consider buying ready-to-eat hard-boiled eggs from your grocery store to save even more time.
Meal Prep Tip: If I’m meal prepping this, I like to keep the hard-boiled eggs and tomatoes whole until I’m ready to eat this salad. Doing this helps to minimize the sulfur smell of the hard-boiled eggs and reduce liquid from the tomatoes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Various
- Cuisine: American
Keywords: entree salad, meal prep,