Whether it’s back to work or back to school (or really any time of the year!) you can’t go wrong with a Taco Salad. It is the perfect lunch for the whole family to take on-the-go. Just keep the dressing on the side until you are ready to enjoy it.
For the salad, wash and cut the lettuce into thin slices like you would see in a taco (you don’t have to, but makes it more fun!). Wash and slice your tomato, or use cherry tomatoes. Cook one ear of corn by boiling for 2 minutes (or your favorite method). When it is cooked, slice the corn off the cob. Wash and chop scallion, reserving only the green part for a FODMAP friendly salad. Add a bit of avocado if you like (if you are on the elimination diet, or are sensitive to polyols, remember to watch portion size). For the fun part – add some tortilla chips! You can crumble them, or leave them whole. If you are sending this to school or to work you might want to bring a small bag of chips on the side.
To prepare the chicken breasts, turn heat on medium-high and coat pan in oil. Sprinkle FODY Taco Seasoning all over the raw chicken, coating entirely. Simply cook the chicken breasts in the oiled pan for about 5 minutes on each side (depending on thickness), until cooked through.
For an extra kick, whisk together oil and vinegar and hot sauce. If you are sensitive to spice, you can leave out the hot sauce. Enjoy!
Recipe developed by Danielle Capalino.
Danielle Capalino, MSPH, RD, is a registered dietitian in New York City, providing nutritional counseling on digestive health. She is a graduate of the Massachusetts Institute of Technology and the John Hopkins School of Public Health. Learn more at: www.daniellecapalino.com.