Dr. Rachel’s Favorite Low-FODMAP Cobb Salad Recipe; Gluten-free
April 6, 2019
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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.
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2 Comments
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This was a tasty recipe minus the goat cheese. We did make the first one with goat cheese.
Thank you for your comments Jackie! We love that you modified the recipe for your own preference. The cheese can certainly be omitted if you aren’t a fan of those flavors. Glad you enjoyed the salad 🙂