1/2 16-ozpkg prepared polentacut into 3/4-inch cubes
2tbspred wine vinegar
5cups(3 1/2 oz) baby mixed greens or baby arugula
2bonelessskinless chicken breasts, cooked and shredded (1 3/4 cups total)
1/3cup(3 oz) crumbled blue cheese
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.
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.
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.