Polenta Chicken Caesar Salad

Polenta Chicken Caesar Salad

From Jamie Oliver’s 15 Minute Meals. As with most things I post here, you can be a bit flexible with the ingredients – salads can be a bit of a free-for-all, so consider the ingredient list as more of a guide. The salad dressing is delicious; I often make it in bulk to use it in other salads.



  • 400g skinless chicken breasts
  • ½ teaspoon paprika
  • 2 heaped teaspoons polenta
  • Olive oil


  • A ciabatta loaf
  • A clove of garlic
  • 2 red chicory
  • 4 slices smoked pancetta
  • 2 romaine lettuces
  • 10 cherry tomatoes
  • 2 large red peppers
  • Balsamic vinegar
  • A punnet of cress


  • A clove of garlic, crushed
  • Juice of 2 lemons
  • 40g Parmesan cheese
  • 4 anchovy fillets
  • 4 heaped teaspoons natural yoghurt
  • A splash of Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon mustard
  • A bunch of fresh basil



  • On a large sheet of paper, toss the chicken with salt, pepper, the paprika and polenta.
  • Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
  • Cook in a frying pan with oil, turning after three or four minutes, until golden and cooked through.
  • Cut four thick slices of ciabatta, place on a griddle pan, and remove when nicely charred on both sides.
  • Place the dressing ingredients into a food processer and blitz until smooth. Season to taste.
  • Rub the toasts with a halved garlic clove and cut into fingers.
  • Quarter the chicory and add to a griddle pan with the pancetta to char for a couple of minutes.
  • Roughly slice the lettuces and arrange over a large service board or platter.
  • Scatter the ciabatta, halve the tomatoes and slice the peppers, and add to the board.
  • Toss the chicory in a splash of balsamic vinegar and arrange on top.
  • Slice the chicken, lay it around the salad, and drizzle with the dressing. Crumble over the crispy pancetta and snip over the crests.
  • Shave over a little extra Parmesan to finish, if you like.

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