Chicken Caesar Salad with Polenta Croutons
4
servings15
minutes40
minutesEveryone loves Chicken Caesar salad, especially served on a board! Just a fun way to serve your guests. Plus, we included croutons and dressing that are a little bit healthier than the traditional choices.
Ingredients
- For the Salad
2 bags of chopped romaine lettuce
1 lb. of cooked chicken breasts, sliced*
1 cup of cherry tomatoes, sliced
1 cup of shaved parmesan cheese
- For the Croutons
1 tube of precooked polenta ( we used Delallo brand)
1 Tbsp. of olive oil
1 Tbsp. of butter, melted
2 Tbsp. of grated parmesan cheese
Kosher salt and freshly ground pepper to taste
- For the Dressing
4 Tbsp. of anchovy paste
2 Tbsp. of sour cream
1 Tbsp. of worcestershire sauce
1 Tbsp. of dijon mustard
2 cloves of garlic
Juice of 1 lemon
1 tsp. of freshly ground pepper
3/4 cup of grated pecorino romano cheese
1/2 cup of canola oil
Directions
- For the Croutons
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut polenta into bite sized pieces.
- In a large bowl, mix olive oil, melted butter, parmesan cheese, salt and pepper. Add diced polenta and gently toss to coat them evenly.
- Spread onto baking sheet.
- Bake for 20 minutes, then flip and continue to cook until golden brown, and crisp. about an additional 12-20 minutes.
- For the Dressing
- In a food processor, combine anchovy paste,sour cream, worcestershire sauce, dijon mustard,garlic, lemon juice ground pepper. Blend until mixed. Slowly stream in canola oil. Stir in romano cheese.
- For the Salad
- Place lettuce on board or container. Add chicken, tomatoes, parmesan cheese, and croutons. Serve with dressing.
Tips
- 1. *Rotisserie chicken will work great in this recipe and save you some time!
