Crispy polenta chicken Caesar salad
15 min·Italian
Crispy polenta chicken Caesar salad
Ingredients
CHICKEN
- 2 x 200g free-range skinless chicken breasts
FOR THE POLENTA COATING
- 100g polenta, fine
- 1 large egg, beaten
FOR THE CAESAR SALAD
- 1 little gem lettuce
- 200g good quality mature cheddar, finely grated
- 200g cherry tomatoes, halved
- 200g cooked chicken, shredded
- 200g croutons
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 clove of garlic, crushed
- 50g parmesan cheese, finely grated
Instructions
10 steps
- 1
Bash the chicken breasts to an even thickness.
- 2
Dip each chicken breast into the beaten egg, then coat in the polenta.
- 3
Heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat.
- 4
Fry the chicken for 5-6 minutes on each side, until golden and cooked through.
10 min - 5
While the chicken is cooking, prepare the Caesar salad.
- 6
Tear the little gem lettuce into bite-sized pieces and place in a large bowl.
- 7
Add the cheddar, tomatoes, shredded chicken and croutons.
- 8
In a small bowl, whisk together the olive oil, lemon juice, Worcestershire sauce and crushed garlic.
- 9
Pour the dressing over the salad and toss to combine.
- 10
Serve immediately, topped with parmesan cheese.
Progress
0 / 10 steps
Nutrition
Per serving (based on 4 servings)
Calories
681cal

