Chicken Caesar Salad with Polenta Croutons

Chicken Caesar Salad With Polenta Croutons

This perennially popular salad is given a twist with the use of baked polenta to make crunchy croutons that provide extra texture to complement the succulence of the chicken and the freshness of the lettuce.


  • 2 tbs light olive oil
  • 1 pinch rock salt
  • 1 pinch freshly ground black pepper
  • 2 heads lettuce, washed, dried, and torn into bite-sized pieces
  • 225g prepared polenta, cut into 2.5cm cubes
  • 225g cooked chicken, cut into bite-sized pieces
  • 85g romano cheese, finely grated
For the dressing
  • 1/3 cup extra virgin olive oil
  • 1 tbs Dijon mustard
  • 3 tbs good-quality mayonnaise
  • 4 anchovy fillets, chopped
  • 1/2 tsp Worcestershire sauce
  • 1 clove garlic, crushed
  • 3 tbs parmesan cheese, finely grated (save 1 tbs to serve)
  • 1 pinch caster sugar
View Method Chicken Caesar Salad with Polenta Croutons


  1. Heat the oil in a large frying pan over a medium heat. Add the polenta and season with 1/2 teaspoon of rock salt and 1/4 teaspoon of pepper. Cook for 10 minutes, turning over the polenta cubes occasionally, until lightly browned and crisp. Remove from the heat and set aside.
  2. For the dressing, place all the ingredients in the small bowl of a food processor and pulse until emulsified into a thick and creamy dressing. Alternatively, place the ingredients in a large bowl and blend well with a hand-held blender. Season with pepper, mix well to combine, and set aside.
  3. Place the lettuce, chicken, and cheese in a large bowl and toss lightly to combine. Drizzle over the dressing, a little at a time, and toss until well coated. Arrange the salad on a serving dish and scatter over the polenta croutons. Sprinkle over some Parmesan and serve immediately.
View Ingredients Chicken Caesar Salad with Polenta Croutons
View Method Chicken Caesar Salad with Polenta Croutons
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