Warm Polenta Zucchini Salad with Chicken

Makes: 4 servings

Prep: 15 mins
Start to Finish: 25 mins

Ingredients

2 zucchini
3 1/2 tablespoons extra-virgin olive oil
1/2 16 ounce package prepared polenta, cut into 3/4-inch cubes
2 tablespoons red wine vinegar
1 tablespoon chopped oregano
1/2 teaspoon sugar
1/2 teaspoon kosher salt
5 cups baby mixed greens or baby arugula (2-1/2 oz.)
2 boneless, skinless chicken breasts, cooked and shredded (1 3/4 cups total)
1/2 cup crumbled blue cheese (3 oz.)

Directions

1. Cut zucchini in half lengthwise, then on the bias into 1/4-inch slices and sprinkle with salt and pepper. Heat 1/2 tbsp oil in a large nonstick skillet over high heat and add zucchini. Cook, stirring, until just golden, about 2 min. Remove zucchini, then reduce heat to medium and add polenta to skillet. Cook, stirring, until just heated through, about 4 min.

2. Whisk together vinegar, oregano, sugar, salt and 3 tbsp olive oil. In a large bowl, toss half the vinaigrette with the greens, chicken, zucchini and polenta. Arrange on a platter and sprinkle with blue cheese. Serve with remaining vinaigrette. Makes 4 servings.