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    Friday, September 25, 2015

    Chicken Polenta Panzanella Salad Recipe

      Chicken Polenta Panzanella Salad Recipe
        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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    Item Reviewed: Chicken Polenta Panzanella Salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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