I couldn’t just give you a plain boring salad recipe that you’ve seen many times before. I wanted to mix things up and make it healthy and tasty. So I threw in some edamame, polenta coated chicken and made the dressing using yogurt.
Cooking gluten free can be a challenge at times, especially when 'crispy' is in order - and sometimes rice crumbs just don't cut it. For this recipe I use my trusty polenta, a pantry essential for the GF cook! Also; never throw away stale GF bread, it can be used to make crumbs, croutons & stuffing.
The lovely lettuce and tomato were grown in my garden and the eggs were from mums chooks. A collaboration of goodness, and the dressing is ace, you will love it!
Crunchy Chicken Caesar Salad - Gluten Free
- Olive oil
- 1-2 slices of gluten free bread
- 1 garlic clove
- 2 skinless free range chicken thighs
- Sprinkle of polenta
- Splash extra virgin olive oil
- 2 tbsp. natural yoghurt
- 2 tbsp. parmesan cheese, grated
- Splash of sherry vinegar
- 1 tsp Dijon mustard
- 2 anchovy filets, chopped
- Handful of cos lettuce leaves, sliced
- 2 free range hard-boiled eggs, sliced
- A few cherry tomatoes
- Handful shelled edamame beans*
- Salt & freshly cracked pepper
- Start with the croutons. Cut the bread into cubes, heat a little olive oil in a pan, crush the garlic with the blade of your knife and add it to the oil. Add bread cubes to your pan and toss them until they get a little colour. Remove the garlic and reserve, you'll need it later. Place the croutons onto some foil and pop them under the grill to dry out, on a low heat.
- For the dressing, combine extra virgin olive oil, the reserved garlic, yogurt, parmesan, vinegar and mustard in a jar, then season. Screw the lid on and shake.
- Next, coat the chicken with a little olive oil and season it, then further coat with polenta. Cook the chicken in a pan with a little olive oil until browned and cooked. Remove the chicken from heat and set it aside.
- Arrange the lettuce, egg, tomato, edamame and croutons in your serving bowl. Slice up the chicken and pop it on your salad. Spoon on dressing, and garnish with anchovies, if you like.
* Edamame beans are immature soybeans still in the pod, you can find them fresh or frozen from Asian grocers and selected supermarkets.