Name: Golden chicken salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 butter lettuce, leaves separated; 2 400 gram cans three bean mix, rinsed; 2 large tomatoes, cut into wedges; 1 telegraph cucumber, halved, sliced; 1/2 small red onion, thinly sliced; 1 1/2 tablespoon red wine vinegar; 1/4 cup vegetable or olive oil; 1/3 cup polenta; 400 gram chicken breast fillets, cut into thin strips

Ingredients

1 butter lettuce, leaves separated

2 400 gram cans three bean mix, rinsed

2 large tomatoes, cut into wedges

1 telegraph cucumber, halved, sliced

1/2 small red onion, thinly sliced

1 1/2 tablespoon red wine vinegar

1/4 cup vegetable or olive oil

1/3 cup polenta

400 gram chicken breast fillets, cut into thin strips

Method

1.Combine lettuce, beans, tomato, cucumber and onion in a serving bowl. Combine vinegar and 2 tablespoons of the oil in a separate bowl. Season.

2.Place polenta in a shallow bowl. Dip chicken strips into polenta to coat. Heat remaining oil in a non-stick frying pan over moderately high heat.

3.Cook chicken, in 2 batches, for 2 minutes or until golden and cooked. Add dressing and chicken to salad mixture; toss to combine. Serve.

To make sure chicken cooks quickly and evenly, cut it into thin even strips. Add freshly grated parmesan or finely chopped herbs to polenta. Swap chicken for turkey or veal. Price will vary. The coating keeps the chicken moist. Gluten free: This recipe is gluten free.
Note

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Ingredients

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