Crispy Polenta Chicken Caesar Salad – Jamie Oliver’s 15 Minute Meals

Crispy Polenta Chicken Caesar Salad – gluten free & low fodmapDoug Larsen quote
It’s been quite a while since I have made one of Jamie Oliver’s 15-minute meals. This was a good one to start back on because it was suitably low FODMAP with only a few changes. Jamie’s choice of ciabatta had to be a gluten-free loaf and I had to remove the garlic but added in a little garlic-infused oil for the taste. It is a simple, tasty meal which was relatively quick to make although it took much longer than 15 minutes. In fact between cooking, photographing the finished dish and eating it, one and half hours passed.

Make sure you remember to enter my giveaway for the Cuisinart Mini-prep processor which you will find here. I once again used it in this recipe tonight. It is truly indispensable.

Crispy Polenta Chicken Caesar Salad
 
Prep time
Cook time
Total time
 
Serves: Serves 4
Ingredients
For the chicken
  • 2x200g skinless chicken breasts
  • ½ tsp smoked paprika
  • 2 tbsp polenta
  • Salt & pepper
  • olive oil
For the salad
  • 1 gluten-free loaf of bread
  • 4 slices bacon
  • Lettuce
  • 10 cherry tomatoes
  • 2 large jarred red peppers
  • Alfalfa sprouts
For the dressing
  • 2 tsp garlic-infused olive oil
  • 2 lemons
  • 40g parmesan cheese
  • 4 anchovy filets
  • 4 tbsp fat-free natural yoghurt
  • 1 tsp Worcestershire sauce
  • 1 tbsp red vinegar
  • 1 tsp mustard
  • ½ bunch fresh coriander
Method
For the chicken
  1. Slice the chicken breasts in half horizontally and coat with the other ingredients except the oil.
  2. Heat the oil in a pan and fry the breasts for 3-4 minutes on either side and remove from the heat.
For the dressing
  1. Squeeze the juice from the lemons and place everything in a food processor and process.
For the salad
  1. Wash and break up the lettuce and place on a large platter.
  2. Halve the tomatoes and scatter on top.
  3. Slice up the red peppers and layer on top.
  4. Slice the chicken and spread about on the salad.
  5. Fry the bacon and slice up and scatter on the salad.
  6. Sprinkle the top with the sprouts.
  7. Drizzle over the dressing.

Crispy Polenta Chicken Caesar Salad – Jamie Oliver’s 15 minute mealsAfternoon Tea - cookbook for food intolerances

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Comments

  1. says

    Interesting idea to use yogurt for the creamy element in the dressing – good idea. This is such a nice, simple recipe, and it really does look like a 15-minute meal! Definitely the sort of thing we often have for dinner. Good stuff – thanks.

  2. Carolie de Koster says

    HI SUZANNE

    EXCELLENT RECIPE AND SUPERB PIC! THANK YOU! THE POLENTA IDEA FOR CRISPINESS IS ALSO STUNNING! I HAVE BEEN USING THE COARSE MAIZE MEAL (FROM SOUTH AFRICA) OR COMBINED AND SEASONED RICE AND POTATO FLOUR WHICH ALSO WORKS VERY WELL BUT WILL TRY POLENTA.

    • says

      It is a great idea to use polenta to make a crispy coat rather than wheat flour, which I can’t have. I have had maize in Africa and I can imagine it would work well too.

  3. says

    I just love your photography… I can relate to the 90 min you spent, I always thought it was me as it always takes me a long time to photograph. Am glad am not alone.

    • says

      I know, it’s always a challenge to make salads look good. Thanks for the compliment – I am always trying to make things look better.

  4. Susan Audrey says

    This salad looks simply luscious. The dressing, too! I love the sprouts, especially. It would make a lovely light summer lunch!

    • says

      Jamie is super clever with his flavours and he is cooking more healthy dishes these days. I am always resorting to his latest 15 minute meals cookbook for ideas I can adapt.

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