Crispy Polenta Chicken Caesar Salad
Serves: Serves 4
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
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.
Recipe by The Low Fodmap Diet at