La ricetta _Insalata di pollo con crostini di polenta_ is a classic dish that originated in the northern regions of Italy, where the combination of sweet and savory flavors is a staple of the local cuisine. Typically served as a light and refreshing main course or as a side dish, this piatto is perfect for warm weather or anytime you need a flavorful and satisfying meal.
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.
