FODMAP-Friendly Chicken Caesar Salad with Quinoa Tabbouleh

• 1 cup quinoa⇄
• 2 cups water⇄

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.

💡 Spread quinoa on a tray to cool faster and prevent clumping.

• 600 g chicken breast⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

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.

💡 Use a meat thermometer to avoid overcooking and ensure juicy chicken.

• 3 tbsp mayonnaise⇄
• 1 tbsp garlic-infused olive oil⇄
• 1 tbsp lemon juice⇄
• 2 fillets anchovy fillets⇄
• 2 tbsp grated parmesan⇄
• 1 tsp Dijon mustard⇄
• 0.25 tsp salt⇄
• 0.25 tsp black pepper⇄

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.

💡 Adjust lemon juice for extra tang if needed, but keep it balanced.

• 1 medium cucumber⇄
• 2 medium tomatoes⇄
• 1 cup fresh parsley⇄
• 0.25 cup fresh mint⇄
• 2 tbsp lemon juice⇄
• 2 tbsp olive oil⇄
• 0.5 tsp salt⇄

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 vegetables uniformly for a cohesive texture in every bite.

• 12 cups romaine lettuce⇄
• 120 g shaved parmesan⇄

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.

💡 Toss salad just before serving to keep lettuce crisp.