Crispy Polenta Chicken Caesar Salad
- 2x200g skinless chicken breasts
- ½ tsp smoked paprika
- 2 tbsp polenta
- Salt & pepper
- olive oil
- 1 gluten-free loaf of bread
- 4 slices bacon
- Lettuce
- 10 cherry tomatoes
- 2 large jarred red peppers
- Alfalfa sprouts
- 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
- Slice the chicken breasts in half horizontally and coat with the other ingredients except the oil.
- Heat the oil in a pan and fry the breasts for 3-4 minutes on either side and remove from the heat.
- Squeeze the juice from the lemons and place everything in a food processor and process.
- Wash and break up the lettuce and place on a large platter.
- Halve the tomatoes and scatter on top.
- Slice up the red peppers and layer on top.
- Slice the chicken and spread about on the salad.
- Fry the bacon and slice up and scatter on the salad.
- Sprinkle the top with the sprouts.
- Drizzle over the dressing.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/crispy-polenta-chicken-caesar-salad/
3.5.3251