Chicken Polenta Panzanella Salad Recipe
Ingredients
1 teaspoon capers, drained and chopped
2 ounces feta cheese, crumbled
8 Kalamata olives, pitted, chopped
2 Greek peppers, seeded, minced
1/4 cup basil, fresh, chopped
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
6 ounces Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
1 tablespoon vegetable oil
2 cups polenta, cut into 1/2 inch cubes
1/2 cup red bell pepper, chopped
1/2 cup tomato, chopped
1/2 cup cucumber, peeled, seeded and chopped
1/4 cup onion, chopped
1/2 teaspoon lemon juice
1/8 teaspoon ground black pepper
1-1/2 tablespoons extra virgin olive oil
Chicken Polenta Panzanella Salad Recipe
Cooking Instructions
Heat the vegetable oil in large nonstick skillet over medium-high heat. Add in the polenta and cook, turning occasionally, until lightly browned, approximately 8-10 minutes. Remove from skillet, place into a large bowl. Cool slightly.
Place the skillet back over medium heat. Add the Grilled & Ready® Chicken Breast Strips and red bell pepper, and cook until pepper begins to soften, approximately 3-4 minutes. Transfer to the bowl of polenta, and cool for 1-2 minutes.
To the bowl, add in the tomato, cucumber, onion, capers, feta cheese, olives, Greek peppers and chopped basil. Mix gently.
In a small bowl make dressing by whisking together garlic, mustard, vinegar, lemon juice and black pepper. Add in the olive oil slowly in a steady stream as your continue to whisk until fully combined. Pour over chicken mixture, toss to coat.
Garnish with fresh basil.
1 teaspoon capers, drained and chopped
2 ounces feta cheese, crumbled
8 Kalamata olives, pitted, chopped
2 Greek peppers, seeded, minced
1/4 cup basil, fresh, chopped
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
6 ounces Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
1 tablespoon vegetable oil
2 cups polenta, cut into 1/2 inch cubes
1/2 cup red bell pepper, chopped
1/2 cup tomato, chopped
1/2 cup cucumber, peeled, seeded and chopped
1/4 cup onion, chopped
1/2 teaspoon lemon juice
1/8 teaspoon ground black pepper
1-1/2 tablespoons extra virgin olive oil
Chicken Polenta Panzanella Salad Recipe
Cooking Instructions
Heat the vegetable oil in large nonstick skillet over medium-high heat. Add in the polenta and cook, turning occasionally, until lightly browned, approximately 8-10 minutes. Remove from skillet, place into a large bowl. Cool slightly.
Place the skillet back over medium heat. Add the Grilled & Ready® Chicken Breast Strips and red bell pepper, and cook until pepper begins to soften, approximately 3-4 minutes. Transfer to the bowl of polenta, and cool for 1-2 minutes.
To the bowl, add in the tomato, cucumber, onion, capers, feta cheese, olives, Greek peppers and chopped basil. Mix gently.
In a small bowl make dressing by whisking together garlic, mustard, vinegar, lemon juice and black pepper. Add in the olive oil slowly in a steady stream as your continue to whisk until fully combined. Pour over chicken mixture, toss to coat.
Garnish with fresh basil.
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