By MMC
Preheat a skillet over medium heat and add 1 tablespoon of olive oil. Season the polenta rounds with a pinch of salt and pepper, then cook in the skillet for about 3-4 minutes per side until golden and crispy. Remove from skillet and set aside.
In the same skillet, warm the grilled chicken breast for 2-3 minutes on each side to heat through, then slice into thin strips.
On a serving plate, arrange the baby arugula as a bed. Top with sliced chicken, placing mozzarella slices between the chicken slices.
Distribute roasted cherry tomatoes over the chicken and mozzarella. Tear fresh basil leaves and sprinkle over the top.
Drizzle 1 teaspoon of balsamic glaze over the salad and season with additional salt and pepper if needed.
Serve the prepared chicken and salad over the polenta rounds or alongside, depending on preference.
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This Gluten-Free Main Course Salad recipe is ready in 25 minutes and features grilled chicken breast, cooked polenta, fresh mozzarella and other delicious ingredients. Contains 450 calories total.
Preheat a skillet over medium heat and add 1 tablespoon of olive oil. Season the polenta rounds with a pinch of salt and pepper, then cook in the skillet for about 3-4 minutes per side until golden and crispy. Remove from skillet and set aside.
In the same skillet, warm the grilled chicken breast for 2-3 minutes on each side to heat through, then slice into thin strips.
On a serving plate, arrange the baby arugula as a bed. Top with sliced chicken, placing mozzarella slices between the chicken slices.
Distribute roasted cherry tomatoes over the chicken and mozzarella. Tear fresh basil leaves and sprinkle over the top.
Drizzle 1 teaspoon of balsamic glaze over the salad and season with additional salt and pepper if needed.
Serve the prepared chicken and salad over the polenta rounds or alongside, depending on preference.
Calories per Serving: 450
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