Chicken Polenta Panzanella Salad

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.
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.

Chicken Polenta Panzanella Salad

Prep Time
15

MINUTES

15 minutes
Cook Time
20

MINUTES

20 minutes
Serves
2

Calories
570

  • Calories570
  • Total Fat30 g
  • Cholesterol75 mg
  • Sodium1690 mg
  • Total Carbohydrate46 g
  • Protein31 g

Ingredients

  • 6 ounce Fully Cooked Frozen Grilled 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

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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