Chicken salad with celery, cherry tomatoes, polenta and olive tapenade

Difficulty Easy

30 Min

Piatto unico

15 Portions

Ingredients

  • ½ package of Polenta Valsugana Express with whole-grain flour
  • 500 g of chicken breast
  • 1 celery heart
  • 130 g of cherry tomatoes
  • 100 g of pitted green olives
  • 20 g of desalted anchovies
  • 10 g of desalted capers
  • 1/2 clove of garlic
  • juice of half lemon
  • extra virgin olive oil
  • parsley

Ingredients

  • ½ package of Polenta Valsugana Express with whole-grain flour
  • 500 g of chicken breast
  • 1 celery heart
  • 130 g of cherry tomatoes
  • 100 g of pitted green olives
  • 20 g of desalted anchovies
  • 10 g of desalted capers
  • 1/2 clove of garlic
  • juice of half lemon
  • extra virgin olive oil
  • parsley

Preparation

1

Tapenade: chop finely the olives, capers and the anchovies. Add enough olive oil to make mixture creamy. Drizzle with lemon juice.

2

Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

3

Pour the polenta into a greased pan, level the surface and let it cool.

4

Cut the polenta into sticks. Bake into the oven at 200° for 12-15 minutes.

5

Slice the chicken breast and cook on a preheated grill.

6

Wash the celery and the cherry tomatoes. Slice the celery and dice the tomatoes.

7

Put all the ingredients on the dish and drizzle with olive oil. Add the polenta sticks, the parsley and the tapenade.