Chopped Power Salad

Salads are so easy to throw together for lunch or dinner, but my goodness, they can certainly get boring. If you just throw some romaine, tomatoes, and dressing together, prepare to be disappointed.

I love salads that use a variety of greens and vegetables; I want it to be super colorful. I also love creating my own salad dressing. I feel much less guilty slatering my salad greens with a dressing that I made versus a store bought one.

A few months ago I stumbled upon a salad recipe from Oh My Veggies. I decided to tweak it to make it low FODMAP as well as cut out a few ingredients. I like short(er) ingredient lists. The original recipe called for tofu, but with my husband being on the paleo diet, tofu didn't work for him. So when I dished this up, I used the tofu for myself and chicken for him. Use whatever protein you'd like.


Almond Miso Dressing

  • 3 tbsp. almond butter
  • 2 tbsp. miso
  • 1 tbsp. maple syrup
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. soy sauce
  • 1 small piece of ginger, peeled and grated
  • 3 tbsp. water

Power Salad

  • 1 package a extra-firm tofu, pressed and cut into cubes OR 2 chicken breasts
  • Almond Miso Dressing
  • 1 head romaine lettuce, wash and chopped 
  • 1 bag coleslaw mix (do not add the slaw dressing)
  • 1 carrot, washed and shredded
  • 1/4 cup green onion, sliced (FODMAPers, use the green part only)
  • 1/4 cup cilantro, washed and chopped


  1. Press the tofu for at least 3 hours (I prefer to press my tofu overnight). To press tofu, take the block of tofu and cut it into 3 slices (make 3 thin squares). Take a cookie sheet or tray and place a kitchen towel on it. Lay the 3 slices on the kitchen towel. Cover the tofu with another kitchen towel and place a heavy object (bowl, skillet, book) on top of it. Place in the refrigerator for 3 hours to overnight. Once pressed, dice into one inch cubes.
  2. To make the almond miso dressing, whisk together all ingredients. Add more water if you would like the dressing to be thinner.
  3. Preheat the oven to 350 degrees. Place the tofu or chicken breasts in a bowl and toss with 3 tbsp. of the almond miso dressing. Transfer the tofu or chicken to a cookie sheet and bake for 25-35 minutes or until tofu is crispy or chicken is done.
  4. Toss the lettuce, coleslaw mix, carrots, green onions, and cilantro together. Add remaining dressing to salad and toss to mix well. Dish out into 2 serving bowls and top with protein of choice.
Print Friendly and PDF