Greek lemon chicken salad with sourdough croutons (low FODMAP)

Prep 30 minutes • Cook 15 minutes • Low FODMAP • Serves 4 • This hearty Greek-themed salad is a delightful combination of flavors that will brighten up a weeknight or make a splash on the weekend. The sourdough croutons are excellent so don’t leave them off!

INGREDIENTS:

1 pound boneless skinless chicken breasts, cut into bite-size chunks

4 tablespoons garlic-infused olive oil

1 tablespoon balsamic vinegar

1 teaspoon smoked paprika

2 teaspoons dried oregano (or 1 tablespoon chopped fresh oregano)

Zest and juice of 1 lemon

Red pepper flakes, kosher salt, and black pepper

1 cup traditional sourdough bread cut into cubes

2 tablespoons butter

Kosher salt

6 cups shredded romaine or butter lettuce

1 cup cherry tomatoes, halved

2 Persian cucumbers, sliced

Optional for serving: Feta cheese, fresh herbs, mixed olives

INGREDIENTS - VINAIGRETTE:

1/4 cup extra virgin olive oil

Juice of 2 lemons (about 1/3 cup lemon juice)

2 tablespoons balsamic vinegar

1 tablespoon dijon mustard

2 teaspoons maple syrup

Kosher salt and black pepper

DIRECTIONS:
In a small jar, combine 2 tablespoons of garlic-infused olive oil, balsamic vinegar, paprika, oregano, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt.

In a Ziploc bag, combine the chicken, and the marinade and marinate for 15 minutes or up to overnight in the refrigerator until ready to cook.

Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. During the last minute, add the butter and stir the croutons to allow butter to lightly coat them all. Remove from the heat and season with salt. Slide the croutons onto a plate and set them aside. Wipe the skillet clean. 

Make the salad. Combine the lettuce, cherry tomatoes, and cucumbers in a large salad bowl. Toss gently to combine.

Make the vinaigrette. Combine all ingredients in a glass jar and shake until completely smooth. Taste and adjust the salt and pepper.

Heat the same skillet used for the croutons over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes. 

To serve: Divide the salad between 4 plates, add the chicken, croutons, and drizzle with a bit more vinaigrette. Add feta, herbs, and/or olives if you like.

Serve immediately.

Enjoy!

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