Crispy polenta chicken Caesar salad

Smoked pancetta, cherry toms & cress

Crispy polenta chicken Caesar salad

Crispy polenta chicken Caesar salad

Serves Serves 4
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 469 23%
  • Fat 14.6g 21%
  • Saturates 4.5g 23%
  • Sugars 10.3g 11%
  • Salt 1.8g 30%
  • Protein 47.3g 95%
  • Carbs 34.8g 13%
  • Fibre 5.2g -
Of an adult's reference intake
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver
Tap For Method

Ingredients

  • CHICKEN
  • 2 x 200 g free-range skinless chicken breasts
  • ½ teaspoon sweet smoked paprika
  • 2 heaped tablespoons polenta
  • olive oil
  • SALAD
  • 1 ciabatta loaf
  • 1 clove of garlic
  • 2 red chicory
  • 4 slices of higher-welfare smoked pancetta
  • 2 romaine lettuces
  • 10 ripe cherry tomatoes
  • 2 large jarred red peppers
  • balsamic vinegar
  • 1 punnet of cress
  • DRESSING
  • 1 clove of garlic
  • 2 lemons
  • 40 g Parmesan cheese , plus extra to serve
  • 4 anchovy fillets , in oil, from sustainable sources
  • 4 heaped tablespoons fat-free natural yoghurt
  • 1 splash of Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon English mustard
  • ½ a bunch of fresh basil , (15g)
Tap For Method
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver
Tap For Ingredients

Method

  1. Get your ingredients and a liquidizer out, put a large frying pan on a medium heat and a griddle pan on a high heat.
  2. On a large sheet of greaseproof paper, toss 2 chicken breasts with salt, pepper, ½ a teaspoon of sweet smoked paprika and 2 heaped tablespoons of polenta.
  3. Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
  4. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
  5. Cut 4 thick slices of ciabatta, place on the griddle pan, and remove when nicely charred on both sides.
  6. Squash 1 clove of unpeeled garlic through a garlic crusher into the liquidizer.
  7. Squeeze in the juice of 2 lemons, crumble in 40g of Parmesan and add 4 anchovy fillets, 4 heaped tablespoons of natural yoghurt, 1 splash of Worcestershire sauce, 1 tablespoon of red wine vinegar, 1 teaspoon of English mustard and ½ a bunch of fresh basil. Blitz until smooth, then season to taste.
  8. Rub the toasts with a halved garlic clove and cut into soldiers.
  9. Quarter 2 red chicory and add to the griddle pan with 4 slices of smoked pancetta to char for a couple of minutes.
  10. Roughly slice 2 romaine lettuces and arrange over a large serving board or platter.
  11. Scatter over the ciabatta soldiers, halve 10 cherry tomatoes and slice 2 jarred red peppers, then add to the board.
  12. Toss the chicory in a splash of balsamic vinegar and arrange on top.
  13. Slice the chicken, lay it around the salad, drizzle with the dressing, crumble over the crispy pancetta and snip over 1 punnet of cress.
  14. Use a speed-peeler to shave over a little extra Parmesan, if you like.
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver