TOTAL TIME: 1 hour
SERVES: 4
Protein
4 chicken breasts
Pantry
3/4 cup olive oil
2 chipotle pepper in adobo
1 tbsp honey
1 tsp cumin
1 tbsp soy sauce
3 tbsp red wine vinegar
1 tsp salt
500 g pre-cooked polenta log
Produce
1 head cilantro
1/2 jalapeno
4 limes
4 shallots
7 cloves garlic
2 red peppers
1 large head romaine
1/2 pint cherry tomatoes
4 dates
Marinate your chicken. To a shallow dish add chicken and all marinade ingredients. Set aside while you prep everything else - up to 2 hours max.
Make your dressing. Add 1 head cilantro - very bottoms of stems removed (you can keep most of the stems on just trip the bottom bits off), 1 clove minced garlic, juice of 1 lime, 1/2 finely diced jalapeno (remove seeds for no heat), 1 tsp red wine vinegar and 1/4 cup olive oil to an immersion blender and blend until incorporated but not completely smooth.
If you don't have an immersion blender, chop cilantro as finely as you can and add to a small bowl with remaining dressing ingredients.
This dressing is thick, not like a regular salad dressing, so don't add too much oil. 1/4 cup should do it but you may need a bit more if your head of cilantro is larger.
Pickle your shallots. Thinly slice your shallots. Add to a small bowl with remaining red wine vinegar and a pinch of salt. Set aside.
Prep your veggies. Now is your time to prep your veg. Clean and rip your romaine into bit size pieces. Cut your cherry tomatoes to your liking (I like to halve them). Dice your dates into the size of raisins. Cut each pepper into 4 large chunks.
Cook the polenta croutons. Dice polenta into half inch cubes. Add 1/4 cup oil to a large frying pan over medium heat with a pinch of salt and cook, flipping until golden brown and firm on each side (10-15 minutes).
Cook chicken and peppers. To a medium heat, oiled grill, add chicken and peppers. Cook until chicken reaches an internal temp of 165F (about 5 minutes per side but this depends on thickness of meat and temp of grill), and until peppers are charred. Remove from heat and cool for a few minutes before slicing chicken and peppers into strips.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!