Caesar Salad With Crispy Polenta Chicken recipe

This dish is truly a taste sensation! Caesar salad with crispy polenta chicken from my favorite book by Jamie Oliver 15 minutes. The combination of crispy chicken, the delicious fresh, spicy dressing, the garlic croutons and the salty pancetta is fantastic.

~ adv. ~

What do you need to cook Caesar Salad With Crispy Polenta Chicken recipe  

Chicken

  • 2 chicken fillets
  • ½ tsp smoked paprika powder
  • 2 tbsp polenta
  • Olive oil

Salad

  • 1 ciabatta bread (I used tomato sourdough bread)
  • 1 garlic clove
  • 2 heads of red chicory (unfortunately I didn't have any)
  • 4 slices of smoked pancetta
  • 2 heads of Romaine lettuce
  • 10 ripe cherry tomatoes (I used large tomatoes)
  • 2 large red bell peppers from a jar
  • Balsamic vinegar
  • 1 cup garden cress

Dressing

  • 1 garlic clove
  • 2 lemons (I used 1 lemon)
  • 40 gr parmesan cheese, plus extra for the side
  • 4 anchovy fillets
  • 4 tbsp low-fat organic yoghurt
  • 1 dash of Worcestershire sauce
  • 1 tbsp red wine vinegar
  • 1 tsp coarse mustard
  • ½ bunch of fresh basil

Kitchen supplies



Preparation of Caesar Salad With Crispy Polenta Chicken recipe

  1. Place the chicken breasts on a large piece of baking paper and toss with salt, pepper, paprika and the polenta.
  2. Fold the paper over the chicken breasts and flatten them with a rolling pin to a thickness of about 1.5 cm
  3. Put them in the skillet with 1 tablespoon of oil, turn them after 3 to 4 minutes and fry them until golden brown and cooked through
  4. Cut 4 thick slices of the ciabatta or sourdough and place them in a grill pan and grill them on both sides
  5. Squeeze the unpeeled garlic cloves into the blender using a garlic press
  6. Squeeze the lemon over it, break the parmesan into pieces and add this to the garlic in the blender with the rest of the dressing ingredients
  7. Puree everything smooth and season with salt and pepper
  8. Rub the toasted buns with half a clove of garlic and cut into pieces
  9. Cut the heads of chicory into quarters and fry them together with the pancetta in the grill pan for a few minutes
  10. Cut the heads of lettuce into coarse strips and place them on a large platter or cutting board
  11. Place the toasted buns on top, cut the tomatoes into wedges and the bell pepper into strips and sprinkle over the salad
  12. Toss the segments of praise with a dash of balsamic vinegar and place them on top
  13. Cut the chicken into strips and place on the salad
  14. Drizzle with the dressing and sprinkle with the crumbled pancetta and chopped garden cress
  15. Shave some parmesan on top and you have a delicious Caesar salad

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