CRISPY POLENTA CHICKEN CAESAR SALAD

476 Ingredients out● Large frying pan, medium heat● Griddle pan, high heat● Liquidizer

Great

% Daily Values based on a 2,000 calorie diet

Step 1

On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the paprika and polenta ● Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin ● Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through ● Cut 4 thick slices of ciabatta, place on the griddle pan, and remove when nicely charred on both sides

Step 2

Squash the unpeeled garlic through a garlic crusher into the liquidizer ● Squeeze in the lemon juice, crumble in the Parmesan and add the rest of the dressing ingredients ● Blitz until smooth, then season to taste ● Rub the toasts with a halved garlic clove and cut into soldiers ● Quarter the chicory and add to the griddle pan with the pancetta to char for a couple of minutes

Step 3

Roughly slice the lettuces and arrange over a large serving board or platter ● Scatter over the ciabatta soldiers, halve the tomatoes and slice the peppers, then add to the board ● Toss the chicory in a splash of balsamic and arrange on top ● Slice the chicken, lay it around the salad, drizzle with the dressing, crumble over the crispy pancetta and snip over the cress ● Use a speed-peeler to shave over a little extra Parmesan, if you like