lunch

Chicken Polenta Panzanella Salad

15 Mins

2 Servings

Ingredients

6 ounce Grilled & Ready® Chicken Breast Strips

1 tablespoon vegetable oil

2 cup 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 teaspoon capers, drained and chopped

2 ounce 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

1/2 teaspoon lemon juice

1/8 teaspoon ground black pepper

1-1/2 tablespoon extra virgin olive oil

A cool and crisp Mediterranean favorite, this salad combines fresh vegetables, creamy polenta, plenty of seasoning, and Grilled & Ready® chicken breast strips. Ready in a little over a half hour.

Directions

1. 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.

2. 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.

3. To the bowl, add in the tomato, cucumber, onion, capers, feta cheese, olives, Greek peppers and chopped basil. Mix gently.

4. In a small bowl make dressing by whisking together: garlic, mustard, vinegar, lemon juice and black pepper. Add in the olive oil and slowly in a steady stream as your continue to whisk until fully combined. Pour over chicken mixture, toss to coat.

5. Garnish with fresh basil.