Chicken & polenta salad ^
6 servings
Ingredients
| Quantity | 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 |
Directions
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