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Crispy polenta chicken Caesar salad
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Total Time:
15 minutes
Embrace the fun and efficiency of 15-minute cooking with my recipe tips for quick, no-fuss meals. Practice makes perfect - you'll soon be whipping up this dish in record time. Enjoy!
Ingredients:
  • 2 x 200 g free-range skinless chicken breasts
  • ½ teaspoon sweet smoked paprika
  • 2 heaped tablespoons polenta
  • olive oil
  • 1 ciabatta loaf
  • 1 clove of garlic
  • 2 red chicory
  • 4 slices of higher-welfare smoked pancetta
  • 2 romaine lettuces
  • 10 ripe cherry tomatoes
  • 2 large jarred red peppers
  • balsamic vinegar
  • 1 punnet of cress
  • 2 lemons
  • 40 g Parmesan cheese plus extra to serve
  • 4 anchovy fillets in oil, from sustainable sources
  • 4 heaped tablespoons fat-free natural yoghurt
  • 1 splash of Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon English mustard
  • ½ a bunch of fresh basil (15g)
Instructions:
  • Prepare your ingredients and equipment. Heat a large frying pan over medium heat and a griddle pan over high heat. Season 2 chicken breasts with salt, pepper, ½ tsp sweet smoked paprika, and 2 heaped tbsp polenta on a sheet of greaseproof paper. Fold the paper over the chicken and flatten to 1.5cm thickness using a rolling pin. Cook the chicken in 1 tbsp oil in the frying pan until golden and cooked through, turning once. Toast 4 thick ciabatta slices on the griddle pan until charred. In a liquidizer, combine 1 clove of garlic, juice of 2 lemons, 40g Parmesan, 4 anchovy fillets, 4 heaped tbsp natural yoghurt, a splash of Worcestershire sauce, 1 tbsp red wine vinegar, 1 tsp English mustard, and ½ bunch of fresh basil. Blend until smooth, season to taste. Rub the ciabatta with garlic, slice into soldiers. Grill 2 red chicories and 4 pancetta slices until charred. Arrange 2 sliced romaine lettuces on a serving board. Add ciabatta soldiers, halved cherry tomatoes, sliced red peppers. Toss chicory with balsamic vinegar, place on top of the salad. Slice the chicken, place around the salad, drizzle with dressing, sprinkle crispy pancetta, cress, and extra Parmesan using a speed-peeler.

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