Mexican chicken Salad


Mexican chicken Salad (Low carb/Low Fodmap/SIBO Friendly)

This yummy delicious EASY grilled Mexican chicken salad is great for any time of the year. Create a marinade that fills your chicken fillets with flavor. While waiting for your chicken to marinade you have plenty of time to create an easy dressing to dress your salad. This salad will not only excite your taste buds with the amazing marinade but also help spice up your chicken and salad.

I would recommend using fresh organic chicken breasts.

Marinade for Chicken

  • 1/4 cup olive oil

  • 1 tablespoon of Casa de Sante Italian Tuscan Herb Mix

  • 1/2 teaspoon Real Salt

  • 1.5 pounds chicken breasts

Make the marinade first, combine ingredients in a dish and add the chicken, cover and place in fridge up to 2 hours or over night. The longer the better!

Make the Pico de Gallo by combining all ingredients in a bowl, cover and place in fridge.

Pico De Gallo (Salsa)

  • 2 medium fresh tomatoes, diced

  • 1/3 cup onion (omit if SIBO or sensitive because of FODMAPS)

  • 1 chopped jalapeno, seeded and diced

  • 2 teaspoons lime juice (freshly squeezed)

  • 1 tablespoon cilantro

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Chop 1 head of romaine lettuce (course chop). Place in bowl. Set aside.

Fire up the grill and heat to 500 degrees F. Place chicken on grill and cool for 4-7 minutes on each side. When finished and juices run clear, slice diagonally and set aside.

Caesar Dressing (Recipe also here)

1 organic cage free egg

1/4 cup red wine vinegar or apple cider vinegar

2 tablespoons prepared mustard (I use Eden Organic Brown Mustard)

1 teaspoon Casa de Sante Italian Tuscan Herb Seasoning

1/2 teaspoon Real Salt or Himalayan Salt

1/4 cup garlic infused oil

1/2 cup olive oil

1/4 teaspoon black pepper


Add egg to food processor, slowly add in oil. Slowly it will start to firm up to a Caesar salad dressing consistency. Continue to add red wine vinegar, prepared mustard, salt, pepper and Italian Tuscan Herb Seasoning.


On your plate place your lettuce approximately a handful of greens. Layer the sliced chicken on top, add 1/4 cup of Pico de Gallo (salsa) on top of chicken. You can add sliced avocado as well 1/8 cup to keep low fodmap. I also added 1 grilled tomato from the grill to my salad. I loved the taste factor of a grilled warm tomato on top as well!