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Warm Chicken Salad




Source of Recipe


coles recipes






Recipe Introduction


serves 4. They suggest serving with sliced warm bake at home baguette. Any warm bread would probably do.





List of Ingredients



• 125g any marinade you like (they suggest bbq flavour I would make my own)
  
• 500g chicken breast fillets
  
• 2 cups water
  
• cooking oil spray or whatever you use instead
  
• 1/2 cup polenta
  
• 2 tbs parmesan cheese, grated or shaved (optional) +1tbs for garnish
  
• 1/4 cup walnuts (or other nuts), roughly chopped
  
• 1 red oak leaf lettuce, trimmed (or use mixed lettuce)
  
• 1 avocado, sliced
  
• 1/4 cup Italian dressing (or make your own)
  
• 450g tinned beetroot wedges (or cook your own)
  
• bread and olive oil spread
  






Instructions



1. Marinade chicken for at least 10 minutes (if using packet, follow instructions)
   
2. Lightly grease 19cm square pan with cooking spray. Bring water to boil and gradually stir in polenta. Reduce to low. Cook covered, stirring frequently for 12-15 minutes until very thick. Stir in cheese.
   
3. Spread polenta in prepared pan. Cool for 10 min. Place in fridge for 20-30 minutes until completely cold. Run knife around edge of pan and turn out on bench. Cut into 4 squares and halve each squate diagonally (in triangles).
   
4. Spray a large non stick pan and heat on med-high. Cook polenta pieces 5 min each side until lightly browned. Remove from pan, cover and keep warm.
   
5. Warm the bread if needed.
   
6. Drain chicken from marinade. Heat some olive oil (1tbs) in frypan on med high. Add chicken. Cook for 5 min each side until tender and just cooked through. Cut into thin slices.
   
7. Combine chicken, walnuts, lettuce and avocado with dressing in a large bowl.
   
8. Place 2 polenta triangles on each plate, top with salad and beetroot wedges and sprinkle with extra parmesan. Serve with bread
   






Final Comments


For a salad it's pretty hard work :/