Preparation
- Start by cooking the polenta according to the package instructions. Once cooked, let it cool and then cut it into small cubes.
- In a large bowl, combine the cooked polenta cubes with the diced chicken breast, sliced carrots, and chopped celery.
- Drizzle the balsamic vinegar over the salad and toss gently to combine.
- Next, toast the crostini by brushing them with olive oil and baking them in the oven until crispy.
- Top each crostino with a slice of tomato, a basil leaf, and a drizzle of olive oil.
- Assemble the salad by placing the crostini on top of the chicken and vegetable mixture.
- Sprinkle with salt to taste and serve immediately.
Per maggiori dettagli o varianti vai alla ricetta completa.