A Cobb salad is a well-known salad in the United States and I thought it would be fun to make a low FODMAP version of it. So a low FODMAP Cobb salad.

A cobb salad usually consists of iceberg lettuce, tomato, bacon, turkey or chicken breast, boiled eggs, avocado, and blue cheese served with a homemade dressing.

The various ingredients are usually placed in neat rows on top of the lettuce and that is how the salad is served. That looks very nice!

A Cobb salad is a super filling salad that you can eat as a main meal. Wonderful for summer days.

The ingredients of the low FODMAP Cobb salad

I made my low FODMAP Cobb salad with the following ingredients:

• Romaine lettuce
• Fried chicken breast
• Slices of fried bacon
• Boiled eggs
• 1/4 avocado: 1/8 avocado per person is low FODMAP. If you know that you can handle sorbitol well, you can use a little more avocado.
• Cherry tomatoes
• Blue cheese, I used Roquefort

I made the dressing with olive oil, red wine vinegar, a little mustard, pepper, and salt.

These ingredients make a healthy protein-rich salad that also tastes delicious. Win-win! Continue reading for the recipe.

Low FODMAP cobb salad

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• Author: Alembo
• Total Time: 30 min
• Servings: 3 1x
• Diet: Gluten Free

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Description

A low FODMAP cobb salad with chicken breast, boiled egg, avocado, tomato, blue cheese and a homemade dressing. Gluten-free and low in lactose.

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Ingredients

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• 2 eggs, boiled
• 2 chicken breasts
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 tsp ground paprika
• 4 slices of bacon
• 2 heads of baby romaine lettuce
• 75 g (2.6 oz) watercress
• 1/4 avocado
• 120 g (4.2 oz) cherry tomatoes
• 60 g (2.1 oz) roquefort, crumbled

For the dressing

• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp mustard
• 1/4 tsp pepper
• 1/4 tsp salt

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Instructions

1. Hard boil the eggs for about 10 minutes and let them cool.
2. Finely chop the lettuce and wash the lettuce. Drain well.
3. Wash the watercress and drain. 
4. Divide the lettuce and watercress over a large dish or bowl.
5. Heat some olive oil in a pan and fry the chicken breasts while turning them occasionally.
6. Season with salt, pepper, and ground paprika.
7. Remove the chicken breasts from the pan and add the bacon slices. Fry until crispy in a few minutes.
8. Cut the chicken breast into slices and the bacon into pieces.
9. Peel the eggs and cut them into slices.
10. Cut the avocado into cubes. Wash the tomatoes and cut them in half.
11. Arrange the egg slices, chicken slices, bacon strips, and avocado and tomato pieces in rows on top of the lettuce.
12. Crumble the Roquefort and also place it in a row on top of the lettuce.
13. For the dressing, stir together the red wine vinegar, olive oil, mustard, salt, and pepper in a bowl. Drizzle over the salad and serve.

• Prep Time: 30 min
• Category: Salad
• Method: Toss
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 443
• Fat: 33
• Carbohydrates: 3
• Fiber: 2
• Protein: 34