Dr. Rachel’s Favorite Low-FODMAP Cobb Salad Recipe; Gluten-free

Cobb Salad is my new obsession.  It’s just the perfect combination of fresh vegetables and tasty protein topped with a fabulous dressing.  Light, healthy, as well as satisfying.

This low-FODMAP Cobb Salad is the best I have had. You can modify it for any protein you like (chicken, turkey, tuna), your favorite cheese (goat, cheddar, mozzarella), and pick your low-FODMAP dressing (low-FODMAP Ranch, low-FODMAP Italian, low-FODMAP Green Goddess).  So easy and so good.

You may also love:

• low-FODMAP Southwest Salad,
• low-FODMAP Strawberry Poppyseed Salad,
• low-FODMAP Grilled Romaine,
• low-FODMAP Spinach Salad with Cranberries and Maple Dijon Vinaigrette,
• low-FODMAP Balsamic Grilled Vegetables

Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Cobb Salad; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4-6

Prep time: 20 min

Ingredients

• ½ head (150 g or about 2-3 cups) Romaine lettuce, coarsely chopped or torn
  • 2 cups (75g)  is one low-FODMAP serving
• 1 head (150 g or about 2-3 cups) Bibb or butter lettuce, coarsely chopped or torn
  • Bibb lettuce is free of FODMAPs
• 4 hard-boiled eggs, peeled and halved
  • Can also serve chopped
• 12 oz cooked low-FODMAP chicken breast (sliced or cubed) or diced smoked turkey
  • Avoid high-FODMAP seasonings
  • I like to use my low-FODMAP Lime Grilled Chicken recipe or carve leftover breast from my low-FODMAP Maple Chicken with Rosemary for this low-FODMAP Cobb Salad
• 8 slices bacon, cooked crisp and broken into pieces
  • Check to ensure gluten-free and no high-FODMAP additives
  • I used Oscar Meyer bacon
• ½ avocado, thinly sliced
  • 1/8 avocado is one low-FODMAP serving
  • If you don’t tolerate avocado, then try ½ chopped cucumber or ½ cup fresh corn niblets
    • 1/2 cob of fresh sweet corn is one low-FODMAP serving
    • I cut off the niblets and freeze corn in summertime to use in recipes all year long 🙂
• 4 oz. crumbled goat cheese or shredded cheddar cheese (can also substitute mozzarella, Colby or combination)
  • 40 g (about 1.25 ounces) of goat cheese is one low-FODMAP serving
• 5 oz. (About 150 g) cherry tomatoes, halved
  • Can also use chopped roma tomatoes or vine tomatoes
  • 75 g is one low-FODMAP serving
• 2 tbsp. chopped chives
  • Chives are free of FODMAPs
• Salt and pepper to taste
• Low-FODMAP Green Goddess Dressing, low-FODMAP Ranch Dressing, or low-FODMAP Italian Dressing

Directions

• On a large platter or bowl, spread out lettuce, then add rows of hard-boiled egg, chicken or turkey, bacon, avocado, cheese, tomatoes and chives
• Season with salt and pepper, drizzle with choice of low-FODMAP dressing, and serve
  • I used my low-FODMAP Copycat Panera Green Goddess Salad Dressing…so good.