FODMAP-Friendly Chicken Caesar Salad with Quinoa Tabbouleh

Rinse quinoa under cold water to remove bitterness. In a medium saucepan, bring water to a boil, add quinoa, reduce to a simmer, and cook for 15 minutes or until the grains are fluffy and water is absorbed. Fluff with a fork and set aside to cool.

Season chicken breasts evenly with salt and pepper. Heat a grill pan or outdoor grill to medium-high heat (about 200°C). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 74°C and juices run clear. Remove from heat, cover loosely with foil, and let rest for 5 minutes.

In a small bowl, mash anchovy fillets with a fork until they form a paste. Add mayonnaise, garlic-infused olive oil, lemon juice, grated parmesan, and Dijon mustard. Whisk until smooth and creamy, then season with salt and pepper to taste.

Finely dice cucumber and tomatoes, removing seeds to reduce moisture. Chop parsley and mint finely. In a large bowl, combine cooled quinoa with cucumber, tomatoes, herbs, lemon juice, olive oil, and salt. Mix well to combine flavors.

Chop romaine lettuce into bite-sized pieces and place in a large mixing bowl. Drizzle half of the prepared dressing over the lettuce and toss to coat evenly. Slice rested chicken into thin strips. Divide dressed lettuce among serving plates, top with chicken slices, and sprinkle with shaved parmesan. Drizzle with additional dressing if desired.