
By Anne Hy
CRISPY POLENTA CHICKEN CAESAR SALAD
476
Ingredients out● Large frying pan, medium heat● Griddle pan, high heat● Liquidizer
Updated at: Thu, 17 Aug 2023 04:06:00 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
31
High
Nutrition per serving
Calories497.8 kcal (25%)
Total Fat14.4 g (21%)
Carbs57.4 g (22%)
Sugars11.1 g (12%)
Protein38.4 g (77%)
Sodium871.5 mg (44%)
Fiber12.3 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chicken
Salad

1ciabatta loaf

1clove of garlic

2red chicory

4 slicessmoked pancetta

2romaine lettuces

10cherry tomatoes
ripe

2red peppers
large jarred

balsamic vinegar

1 punnetcress
Dressing
Instructions
Step 1
On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the paprika and polenta ● Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin ● Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through ● Cut 4 thick slices of ciabatta, place on the griddle pan, and remove when nicely charred on both sides
Step 2
Squash the unpeeled garlic through a garlic crusher into the liquidizer ● Squeeze in the lemon juice, crumble in the Parmesan and add the rest of the dressing ingredients ● Blitz until smooth, then season to taste ● Rub the toasts with a halved garlic clove and cut into soldiers ● Quarter the chicory and add to the griddle pan with the pancetta to char for a couple of minutes
Step 3
Roughly slice the lettuces and arrange over a large serving board or platter ● Scatter over the ciabatta soldiers, halve the tomatoes and slice the peppers, then add to the board ● Toss the chicory in a splash of balsamic and arrange on top ● Slice the chicken, lay it around the salad, drizzle with the dressing, crumble over the crispy pancetta and snip over the cress ● Use a speed-peeler to shave over a little extra Parmesan, if you like
Notes
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Crispy
Delicious
Easy
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