Summertime is officially here, and nothing is quite as refreshing as a cool salad on a warm day. This recipe is not only gut friendly, but also delicious!
1 1/2-pounds boneless, skinless chicken breasts
2/3 cup Fody’s Low FODMAP Maple BBQ Sauce, divided
1 medium head Romaine lettuce, cored, finely shredded
2 medium beefsteak tomatoes, cored and chopped
1 ear fresh corn, shucked and corn kernels removed
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
4 oz canned, drained black beans
4 oz shredded low FODMAP cheese, such as cheddar or Monterey Jack
6 oz avocado fleshed and diced
1/4 cup sliced black olives
3 radishes, trimmed and sliced thinly crosswise
1/3 cup mayonnaise
1/3 cup lactose-free sour cream
1 teaspoon lime juice
Preheat the oven to 375°F. Brush chicken breasts on both sides with 1/3 cup of Fody Maple BBQ Sauce and place on a roasting pan. Roast for about 20 minutes or until cooked through. Cool and dice.
Using a deep glass bowl, place the vegetables and chicken on top of each other in layers. Save the avocado, olives, radishes, and cilantro for the top.
For the low FODMAP salad dressing, whisk together the remaining Fody Maple BBQ Sauce with the mayo, lactose-free sour cream, and lime juice. Serve the salad and offer the dressing on the side.
You can find Fody Food's Maple BBQ sauce and the rest of their products at FodyFoods.com