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Prep
Difficulty
Medium
Time
Estimate
25 mins
1. Prepare the Polenta Croutons first.
2. Next sear the bacon. Pound and prepare the chicken as the bacon sears.
3. Remove the bacon and any excess grease. Sear the chicken in the bacon if desired.
4. Make the salad ingredients while the croutons and chicken cook.
5. Arrange the salad together with the dressing at the last minute.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
Just prior to searing the chicken it is dipped in a little flour. Use brown-rice, whole wheat or even white flour to give it a lovely, nearly crispy crust.
When it is too early for the juicy tomato season instead of using a salmon-pink tomato, try this Sun-Dried Tomato dressing which adds an intense, rustic tomato flavor. Make this vegetarian by omitting the bacon.
