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.
Ingredients
Scale
- 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
Instructions
- Hard boil the eggs for about 10 minutes and let them cool.
- Finely chop the lettuce and wash the lettuce. Drain well.
- Wash the watercress and drain.
- Divide the lettuce and watercress over a large dish or bowl.
- Heat some olive oil in a pan and fry the chicken breasts while turning them occasionally.
- Season with salt, pepper, and ground paprika.
- Remove the chicken breasts from the pan and add the bacon slices. Fry until crispy in a few minutes.
- Cut the chicken breast into slices and the bacon into pieces.
- Peel the eggs and cut them into slices.
- Cut the avocado into cubes. Wash the tomatoes and cut them in half.
- Arrange the egg slices, chicken slices, bacon strips, and avocado and tomato pieces in rows on top of the lettuce.
- Crumble the Roquefort and also place it in a row on top of the lettuce.
- 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
