Issue 8, April 2018: Featuring Brenda Novak by Brenda Novak

Author:Brenda Novak
Language: eng
Format: epub
Publisher: Heart's Nest Press
Published: 2018-03-23T13:52:06+00:00

LOVE THAT: BRENDA NOVAK'S EVERY OCCASSION COOKBOOK

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by Brenda Novak with Jan Coad

GRILLED CHICKEN SALAD

Each Serving: Cal, 622; Carb, 29g; Fat, 42g; Protein, 35g; Sodium, 794mg; Sugar, 2g

Ingredients

Polenta: 3 cups water, 1 cup cornmeal, 1/2 tsp. salt, 2/3 cup parmesan, cheese (grated), 1/4 cup fresh basil leaves (freshly chopped).

Tomato Dressing: 1/4 cup white wine, vinegar, 1 tbs. Dijon-style mustard, 2 cloves garlic (pressed), 1/4 cup fresh basil (finely chopped), 1/2 sea salt, 1/4 tsp. ground black pepper, 1/2 cup and 2 tbsp. olive oil, 2 plum tomatoes (seeded and finely chopped),

Rest of ingredients: 1 lb. boneless, skinless chicken breasts, 4 cups romaine lettuce (chopped), 2 cups mixed baby greens (chopped), 1 roasted red bell pepper (thinly sliced).

Prepare polenta by bringing 2 cups of water to boil in a medium-sized pan. In a small bowl, mix the rest of the water with the cornmeal. Stir mixture into the boiling water. Simmer over medium-level het for 10 minutes, stirring often. Remove from heat and stir in cheese and basil. Spread polenta into a pie pan. Refrigerate until ready to use.

Prepare dressing by combining all ingredients and shaking until mixed. Cut chicken into cubes. Use 1/4 of the dressing to marinade the chicken and refrigerate for 30 minutes.

Place chicken on metal skewers and grill until chicken is cooked. Cut polenta into four squares and lightly brush both sides with olive oil. Grill polenta for about 4-5 minutes until polenta is crispy. Arrange pieces of polenta and chicken over the salad greens. Top with dressing and serve warm.

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