SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Warm Polenta Zucchini Salad with Chicken

Makes: 4  servings Prep 15 mins Start to Finish 25 mins
Warm Polenta Zucchini Salad with Chicken


  • 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.)


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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)350,
  • Fat, total(g)21,
  • chol.(mg)69,
  • sat. fat(g)7,
  • carb.(g)10,
  • fiber(g)2,
  • pro.(g)27,
  • sodium(mg)583,
  • Percent Daily Values are based on a 2,000 calorie diet