Chicken & polenta salad ^

Yield: 6 servings

Measure Ingredient
1 cup Coarsley ground polenta
3 cups Water
½ Vegetable bouillon cube
1 Green pepper, quartered lengthwise, stems and seeds removed
1 Red pepper, quartered lengthwise, stems and seeds removed
2 tablespoons Olive oil
2 tablespoons Cider vinegar
1 teaspoon Chopped fresh rosemary OR-
⅛ teaspoon Dreid rosemary
1 teaspoon Chopped fresh thyme OR-
⅛ teaspoon Dried thyme
½ teaspoon Paprika
⅛ teaspoon Pepper
1 pounds Cooked boneless chicken breasts, shredded
2 mediums Tomatoes, skinned and quartered
2 tablespoons Chopped chives

Place polenta, water, and bouillon cube in large saucepan. Bring to a boil, then cover tightly and turn heat off. Let sit 1 hour. Blanch green and red peppers in boiling, salted water 5 minutes. Drain and cut into thin strips. Combine cooked polenta with oil, vinegar, herbs, paprika, black pepper, pepper strips and chicken. Mix well. To serve, arrange tomatoes on top of salad and sprinkle with chives.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95

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