Crispy Polenta Chicken Caesar Salad

*Crispy Polenta Chicken Caesar Salad*
Serves 4

Rumoured to take only 15 minutes.  Not in my kitchen, but it didn't matter because it was gorgeous.  Adapted from Jamie's 15 Minute Meals.

Chicken:
2 X 200g boneless, skinless chicken breasts
(about 1 pound)
1/2 tsp sweet smoked paprika
2 heaped TBS polenta (fine cornmeal)
olive oil

For the Salad:
1 ciabatta loaf
1 clove of garlic
2 red chicory (endive)
4 slices of smoked pancetta
2 romaine lettuces
10 ripe cherry tomatoes
2 large jarred red peppers
balsamic vinegar
1 punnet of salad cress

For the Dressing:
1 clove of garlic
2 lemons
40g of Parmesan Cheese, plus extra to serve (1/4 cup plus extra)
4 anchovy filets
4 heaped TBS fat free natural yoghurt
1 splash of Worcestershire Sauce
1 TBS red wine vinegar
1 tsp English Mustard
1/2 bunch of fresh basil

To begin, have all of your ingredients out plus a large frying pan on medium heat, a griddle pan on high heat and a liquidizer (stick blender)

On a large sheet of greaseproof paper, toss the chicken with some salt and pepper, the paprika and polenta.  Fold over the paper, then bash and flatten the chicken to roughly 1/2 inch, using a rolling pin.  Add a TBS of oil to the heated frying pan, then bang in the chicken breasts.  Cook, turning after 3 or 4 minutes, until golden and cooked through.  Cut 4 thick slices of ciabatta, placing them on the griddle pan.  Char them nicely on both sides.

Squash the unpeeled garlic through a garlic crusher into the liquidizer.  Squeeze in the lemon juice.  Add the Parmesan and the rest of the dressing ingredients.  Blitz until smooth, then season to taste.  (I added some sugar because it was too tart for our tastes.)  Rub the ciabatta toasts with a halved garlic clove and cut into soldiers.  Quarter the chicory and add to the griddle pan with the pancetta to char for a couple of minutes.

Roughly slice the lettuces and arrange over a large serving board or platter.  Scatter over the ciabatta soldiers.  halve the tomatoes and slice the peppers.  Add to the board.  Slice the chicken, lay it around the salad.  Drizzle with the dressing.  Crumble over the crispy pancetta and snhip over the cress.  Use a speed peeler to shave over a little extra Parmesan if you like.

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