Fabulous Low-FODMAP Southwest Salad with Low-FODMAP Southwest Dressing; Gluten-free

I love a big, hearty low-FODMAP salad. In particular, one with added crunch and a little cheese. This low-FODMAP Southwest salad does all that. The low-FODMAP Southwest dressing is sweet, spicy and creamy and highlights the great flavors in the salad. Something I could eat all day long!

You can serve the low-FODMAP Southwest salad with my low-FODMAP Grilled Lime Chicken or without, depending on how big a meal you desire. Or double/triple the recipe for a larger party.

Check out over 500 low-FODMAP recipes on my blog, like my low-FODMAP Caesar salad and low-FODMAP Salad in a Jar!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Southwest Salad with Low-FODMAP Southwest Dressing

While this recipe has not been tested, a single serving should be low FODMAP based on the ingredients, using FODMAP data at time of posting.

Serves 6

Prep time: 30 minutes, plus overnight for marinating chicken and dressing (if desired)

Ingredients

For the low-FODMAP dressing

• 8 TB light mayo (I used Hellman’s Light)
• 3 TB greek yogurt, plain (or other lactose-free yogurt or sour cream)
  • Note: greek yogurts vary in lactose content, check your tolerance prior to use
• 2 TB water
• 2 TB light corn syrup
• 2 tsp red wine vinegar
• 1 tsp lime juice
• 1/2 tsp cilantro
• 1 tsp chili powder
• 1/4 tsp cayenne
• ¼ tsp cumin

For low-FODMAP salad

• Optional Low-FODMAP Grilled Lime Chicken, prepared (best marinated day before)
• 1 & 1/4 cups (120 g) grated cheddar cheese
• 1 head iceberg lettuce, chopped or torn (or 2 heads bib lettuce)
• 2 shredded carrots
• 3 tomatoes, chopped
• 2 cobs of fresh corn, cooked and kernels removed (about 170 g total)
  • Can also use fresh frozen corn niblets, or canned, drained corn
• Tortilla strips for topping, usually find in salad section of grocery (ensure gluten-free if necessary)
  • I used Fresh Gourmet Tri-Color Tortilla Strips (contain: Corn Masa Flour, Sunflower, Safflower and/or Canola Oil, Salt, Red 40, Blue 1, Blue 2)
• Fresh cilantro and lime wedge for garnish

Directions

• Combine all low-FODMAP salad dressing ingredients in mason jar, shake well
• Place in refrigerator until use
  • Best made a day ahead for flavors to combine
• Combine all vegetable salad ingredients in bowl

• Prior to serving toss cheese, tortilla strips over top
• Lay low-FODMAP Lime chicken breasts over top of greens and drizzle with dressing

• Sprinkle cilantro and garnish with limes

Delicious, not too spicy, creamy and healthy!  Low-FODMAP Southwest Chicken Salad is FABULOUS