Chicken Caesar Salad (Low-FODMAP)

Ingredients

• 350 gboneless skinless chicken breast
• 250 gromaine lettuce, chopped
• 2slices gluten-free bread, cubed
• 1¼ tbspgarlic-infused olive oil
• 100 glactose-free plain Greek yogurt
• 30 gparmesan, grated
• 3 tsplemon juice
• 1 tspDijon mustard
• ½ tspblack pepper
• ¼ tspsalt

Method

1. Pat the chicken dry and season with the salt and pepper. If thick, pound to an even 2 cm (3/4 inch).

2. Heat half the garlic-infused oil in a skillet over medium-high heat.

3. Cook the chicken for about 6 minutes per side, until it reaches 74°C (165°F). Rest 5 minutes and slice.

   12 min timer

4. Lower the heat to medium, add the rest of the oil and the gluten-free bread cubes, and toast, stirring, for about 3 minutes until crisp.

   3 min timer

5. Whisk the lactose-free yogurt, half the parmesan, lemon juice, Dijon and pepper with 1 tbsp of water.

6. Toss the romaine with the dressing and top with the chicken, croutons and the rest of the parmesan.

Storing and reheating

Best fresh.