Recipe for Chicken & Polenta Salad


1 cup coarsley ground polenta
3 cup water
1/2 vegetable bouillon cube
1 green pepper, quartered lengthwise,; stems and seeds removed
1 red pepper, quartered lengthwise, s; tems and seeds removed
2 tablespoon olive oil
2 tablespoon cider vinegar
1 teaspoon chopped fresh rosemary or-
1/8 teaspoon dreid rosemary
1 teaspoon chopped fresh thyme or-
1/8 teaspoon dried thyme
1/2 teaspoon paprika
1/8 teaspoon pepper
1 lb cooked boneless chicken breasts, sh; redded
2 medium tomatoes, skinned and quartered
2 tablespoon chopped chives


Place polenta, water, and bouillon cube in large saucepan. Bring to a boil, then cover tightly and turn heat off. Let sit 1 hour. Blanch green and red peppers in boiling, salted water 5 minutes. Drain and cut into thin strips. Combine cooked polenta with oil, vinegar, herbs, paprika, black pepper, pepper strips and chicken. Mix well. To serve, arrange tomatoes on top of salad and sprinkle with chives.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here