Tuscan Chicken Salad Recipe
mixed greens, cherry tomatoes, kalamata olives, sweet roasted garlic, warm polenta croutons, fresh mozzarella, balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Cook the Polenta Croutons
In a saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of polenta and cook for about 5-7 minutes until thick. Spread on a baking sheet to cool, then cut into cubes and pan-fry in olive oil until golden and crispy.
Assemble the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, pitted kalamata olives, and scooped roasted garlic. Add warm polenta croutons and torn fresh mozzarella.
Dress the Salad
Drizzle balsamic vinaigrette over the salad and toss gently to combine. Serve immediately.