5 from 1 vote
Warm Polenta Zucchini Salad in white bowl on green surface
Warm Polenta, Zucchini & Chicken Salad
Work Time
15 mins
Cook Time
5 mins
Total Time
25 mins

A tasty mix of summer veggies, filling chicken and tasty polenta.

Course: Main Course
Cuisine: American
Keyword: chicken salad with zucchini and warm polenta, warm chicken salad
Yield: 4 servings
Calories: 1697 kcal
  • 2 zucchini
  • 3 1/2 tbsp extra-virgin olive oil
  • 1/2 16- oz pkg prepared polenta cut into 3/4-inch cubes
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped oregano
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 5 cups (3 1/2 oz) baby mixed greens or baby arugula
  • 2 boneless skinless chicken breasts, cooked and shredded (1 3/4 cups total)
  • 1/3 cup (3 oz) crumbled blue cheese
  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.
Recipe Notes

Save time by cooking the chicken a day ahead, or using rotisserie chicken; simply heat it up on the skillet when you're ready to serve.

Nutrition Facts
Warm Polenta, Zucchini & Chicken Salad
Amount Per Serving
Calories 1697 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 17g106%
Cholesterol 699mg233%
Sodium 1009mg44%
Potassium 4515mg129%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 3g3%
Protein 251g502%
Vitamin A 905IU18%
Vitamin C 29.1mg35%
Calcium 160mg16%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.