I was inspired by Giada De Laurentiis for this next recipe. She made a polenta-crusted shrimp that looked crunchy and delicious, but I decided to use chicken instead. Think exotic chicken fingers. The recipe worked great and the flavors and crunch were all there. I am happy with Giada's recipes as always. The only thing is that you must be prepared for the crunch of polenta in this recipe. My favorite pizzas have loose polenta, or “cornmeal” at the bottom, so I love the crunchy, hearty taste of polenta. I'm a texture fanatic. I heard a tip from Giada to add some polenta to biscotti for added crunch; I will have to try it! If you're not a big polenta fan you can substitute breadcrumbs for the polenta in this recipe.
I also re-tailored the mustard and herb mayo Giada made to adapt it into a dressing for the salad. Both the chicken and dressing recipes were so simple, mess-free, and required little work on the chopping board. This salad fills you up and makes a great lunch for the next day. I hope you enjoyed Giada's recipe as much as I did. I adapted both recipes to make them a bit lighter, and cut down on the portions a little. If you like it, be sure to check out Giada's original recipe.
chicken serves 6-8
salad serves 3
Dijon Mayonnaise serves 15, 1 ½-Tablespoon portion
Please note: for total nutrient information for the Chicken Polenta Salad, please add one portion from each of the three separate recipes
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