Ingredients

1 pack of Eisberg Rucola salad
1/2 chicken breast fillet
5 dkg cornmeal or polenta (it can also be instant, it is ready sooner and has a more uniform texture)
60 ml of water
50 ml of milk
½ teaspoon of butter
1 + 2 tablespoons of olive oil for frying
salt, pepper

Directions

Prepare the polenta. Combine the milk and water in a pot, bring to a boil, and gradually whisk in the cornmeal while stirring. Lower the heat and cook until creamy. Meanwhile, cover a cutting board (max. 20×30 cm) with foil and lightly grease it with a drop of oil. Add butter to the cooked polenta, season with salt and pepper, and spread it evenly on the greased foil, about 1 cm thick. Let it cool. Trim the inner part of the chicken breast and cut the larger piece lengthwise into 4 equal portions. Season generously with salt and pepper. Heat 1 tablespoon of oil in a pan and cook the chicken pieces for 1.5 minutes per side. Transfer to a plate to cool. Cut the cooled polenta into 1.5 cm cubes. Add the remaining 2 tablespoons of oil to the pan and lightly fry the polenta cubes, shaking the pan occasionally. Some crumbs may stick to the pan, and the edges of the cubes will round off slightly, but that’s fine. Once the cubes are golden brown, turn off the heat. Place the rucola in a bowl, drizzle with olive oil, season with salt and plenty of pepper, and toss well. Arrange the toasted polenta cubes and chicken strips on top of the rucola, and the salad is ready to serve.

Eisberg’s tip

For an enhanced flavor experience, add shavings of Grana Padano or Parmesan to highlight the strong flavors of the rucola and pepper. To soften the salad’s bitterness, mix in some mozzarella. You can also add olives for an extra twist.