Tuscan Chicken Salad Recipe
Tri-color greens, mozzarella, polenta croutons, kalamata olives
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Ingredients
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Salad Base
Polenta Croutons
Dressing
Method
Salad Preparation
- 1
Prepare Salad Base
In a large salad bowl, combine the tri-color greens, kalamata olives, and fresh mozzarella. Toss gently to mix.
Polenta Croutons Preparation
- 2
Cook Polenta
In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Cook for about 5-7 minutes until thickened.
- 3
Season and Set Polenta
Remove from heat and stir in olive oil, salt, and black pepper. Pour the polenta into a greased baking dish and spread evenly. Let it cool and set for at least 30 minutes.
- 4
Cut and Bake Croutons
After the polenta has set, cut it into small cubes. Preheat your oven to 400°F (200°C) and spread the cubes on a baking sheet. Bake for 20-25 minutes until golden and crispy.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Assembly
- 6
Assemble the Salad
Drizzle the dressing over the salad base and toss gently to coat. Add the baked polenta croutons on top and serve immediately.
