Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing

Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing

I have a new-found love of sundried tomatoes. Naturally, I developed this fondness after I discovered Fodmaps and needed to be careful with how much I ate. Go figure!

Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing

Monash states sun-dried tomatoes are safe at 2 pieces or 0.28 ounces. This recipe calls for 2 pieces, but check with a scale to make sure you’re not exceeding the ounce limit if you’ve not already reintroduced food groups and found you can tolerate sun-dried tomatoes.

For the croutons, I don’t go much bigger than 1″ if I’m using gluten-free bread because I personally do not like the texture of gluten-free bread and the smaller the piece, the better (in my opinion).

Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing
Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing

Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing

A simple salad with a delicious semi-sweet dressing.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 1 cup arugula
  • 4 cups low-Fodmap lettuce such as romaine or butter lettuce
  • 1 cup shredded chicken (rotisserie works too!)
  • 1/2 cucumber, chopped
  • 1/8 cup chopped green onion (green parts only)
  • 1/8 cup shredded or finely chopped carrot
  • 1/2 cup cooked quinoa

Homemade croutons

  • 2 slices bread, gluten-free if necessary
  • Pinch thyme
  • Pinch rosemary
  • Pinch salt
  • Pinch pepper
  • olive oil spray

Sun-dried Tomato Dressing (makes extra)

  • 2 pieces sun-dried tomato in oil, minced
  • 3 tsp garlic olive oil
  • 4 tsp Fody Shallot Olive Oil
  • 2 tsp oil from sun-dried tomato jar
  • 2 tbsp good olive oil
  • 1 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 tsp maple syrup
  • 1/2 tsp oregano
  • 1/4 tsp coriander
  • salt & pepper to taste

Instructions
 

Croutons

  • Preheat oven to 350℉.
  • Cut 2 slices of bread into roughly 1" pieces. Use gluten-free bread if you don't tolerate gluten or are in the Elimination Phase.
  • On baking sheet, spread out pieces and spray a light coat of olive oil, sprinkle with oregano, salt and pepper and toss.
  • Bake until bread reaches desired level of crispness. Time really depends on what type of bread you use and how crisp you want the croutons so keep an eye on them!

Salad

  • Make dressing and set aside.
  • Chop lettuce and veggies and warm up shredded chicken.
  • Combine lettuce, veggies, chicken, croutons and dressing in large bowl and toss.
Keyword Salad
Tried this recipe?Let us know how it was!

1 thought on “Low Fodmap Salad with Chicken & Sun-dried Tomato Dressing”

  1. 5 stars
    This is a very easy recipe to make and really tasty. Would highly recommend it even if you aren’t on Fob map.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating