Easy Low FODMAP Chicken Caesar Salad

Here’s an easy low FODMAP recipe that is perfect for lunches or mid-week dinners. The dressing can be made ahead of time and stored in the fridge for up to 7 days until ready to serve. The dressing in fact always tastes better the next day as it gives time for the flavors to combine. This classic chicken caesar low FODMAP recipe is made with a mixture of mayonnaise and lactose-free yogurt along with grated parmesan cheese and minced anchovies which brings the needed saltiness and a dash of white wine vinegar to give the necessary kick. Garlic is traditionally added to the sauce, however, to make this low FODMAP diet recipe compliant, we recommend using garlic-infused oil instead.

What kind of chicken can I use?

For this recipe, chicken breast is best. You can use rotisserie chicken, fresh chicken pan-fried or oven-roasted, or even frozen chicken breasts for convenience. Ensure they have fully thawed before preparing as per the pack instructions. You may also use chicken thigh meat, however, the flavor is richer from this cut of meat and may change the overall taste of the dish.

Are there any ingredients substitutions?

If you’re not a fan of anchovies, you can also use 1 tablespoon of capers, just drain from their brine or oil and roughly chop.

Parmigiano-Reggiano, Parmesan or Grana Padana cheeses can be used for a more authentic Caeser flavor. As only a small amount of cheese is used in this recipe, you can also use any salty cheese like pecorino or manchego. However, if you cannot tolerate dairy, choose a lactose-free or dairy alternative. You can also use nutritional yeast flakes in place of the cheese.

For a recipe without the yogurt, simply omit and increase the mayonnaise to 5 tablespoons.

How to store Caesar salad?

Ideally, only combine the dressing with the salad if that is what you intend to serve. You can make a batch of the dressing and store it separately in the fridge in an airtight container for up to 7 days, and only combine it with the chicken and salad once ready to serve. You can still store any leftover assembled salad in the fridge and consume it within 2 days as the leaves will begin to wilt.