Healthy, simple, quick, filling and delicious, is what the chicken & bacon Caesar salad is. Whether it’s on a cold winter’s day or a sunny summer lunch at the beach, this chicken & bacon Caesar salad is the perfect choice for a light lunch or entrée before dinner. This recipe can be made and consumed in the one day or all ingredients can be prepared and left to assemble together when ready to eat. All ingredients are low FODMAP making this recipe easily enjoyable for those with IBS or who follow a low FODMAP diet.
What makes this recipe superior above all is the tasty Bay’s Kitchen Garden Herb Vegan Mayonnaise. Bay’s Kitchen products are available for purchase in Australia from Amazon and Ocando.
Low FODMAP Chicken & Bacon Caesar Salad
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2
Ingredients:
– 2 Tbsp Bay’s Kitchen Garden Herb Vegan Mayonnaise
– 2 Chicken breast or vegan alternative
– 30g Parmesan shavings or vegan alternative
– 20g Bacon lardons or vegan alternative
– 20g Gluten free croutons
– 8 Romaine lettuce leaves
– 5ml Olive oil
– Seasoning for chicken (optional)
Method:
- 1. Preheat the oven to 200°C, 180°C fan.
2. Using a meat mallet or rolling pin, pound each chicken breast to pprox.. 2cm at the thickest part (this just helps even cooking).
3. Line a baking pan with foil or baking parchment and place the chicken in. You can season with salt and pepper, or even your favourite herbs, like rosemary or oregano.
4. Once the oven is up to temperature, bake the chicken for 18-20 mins.
5. Whilst the chicken is cooking you can prepare the rest of the salad. Shred the lettuce and share evenly between two bowls.
6. Drizzle half of the mayonnaise evenly across the two bowls.
7. Preheat 5ml of oil in a frying pan on a medium to high heat, then add the bacon lardons. Continue to turn the lardons regularly to ensure they get equally crispy. Fry for pprox.. 5 mins.
8. Once your chicken is cooked, remove from the over and then slice into 1cm wide strips or roughly chop – whichever you prefer!
9. Add the chicken and the lardons on top of the lettuce and then drizzle the remainder of the mayonnaise on top.
10. Finish with the croutons and parmesan!
This recipe is classified as low FODMAP when divided into 2 servings. Like any meal, it is recommended you know your FODMAP friendly portion sizes.
Recipe Acknowledgment: Bay’s Kitchen
Check out the FODMAP Friendly Bay’s Kitchen range on our website
