Chicken Caesar on Collard Green Wraps with Polenta Cornbread Croutons

Seven Layer Charlotte

4

Description: I love cooking with fresh produce. If you follow me on Instagram, you know this…so many vegetable pictures! This is one relatively easy way to utilize some of those vegetables!
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Serves
: 4
Time: 1 hour, 30 minutes (1 hour prep, 30 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

Chicken Caesar:

  1. Romaine lettuce, washed and chopped small
  2. Roasted chicken, chopped
  3. 5 Tablespoons fresh lemon juice
  4. 2 garlic cloves, rough chop
  5. 3 Tablespoons light mayonnaise
  6. 1 teaspoon dried oregano
  7. 1/4 teaspoon black pepper*
  8. 1 Tablespoons + 1 teaspoon Worcestershire
  9. 3-4 Tablespoon extra virgin olive oil*
  10. Salt, to taste*

Polenta Cornbread:

  1. 1 1/2 cup organic polenta (finest grind available)
  2. 1/2 cup gluten free flour
  3. 1 teaspoon baking soda
  4. 2 teaspoon baking powder
  5. 1 teaspoon salt*
  6. 1 egg, beaten
  7. 4 Tablespoon unsalted butter, melted and cooled slightly
  8. 1 1/2 cup unsweetened coconut milk
  9. 4 Tablespoons honey

Collard Green Wraps:

  1. 3 bunches collard greens
  2. Parmesan cheese

*Not provided: 

Olive oil
Salt and pepper

Equipment:
Large, shallow pan
Food processor/blender

Instructions:

Polenta Cornbread:

  1. Preheat oven to 375 degrees. Grease a 12” cast iron skillet with cold butter
  2. Combine polenta, flour, baking soda, baking powder and salt in a large bowl.
  3. In a separate bowl, with a hand mixer, beat the egg, melted butter, coconut milk and honey.
  4. Add wet ingredients to the dry ingredients and mix until combined. Do not overmix.
  5. Pour into skillet and bake 25 minutes or until a toothpick comes out clean. It will brown slightly on the top and around the edges.
  6. Cool and cut into small cubes. Lightly toss with olive oil, salt, pepper and garlic powder.
  7. Spread out onto baking sheet topped with parchment paper.
  8. Bake until pieces are crispy and edges have browned.

Caesar Dressing:

  1. Blend ingredients 3-10 in a blender or food processor to make the dressing.

Blanched Collard Greens:

  1. Fill large bowl with ice water. Set aside.
  2. In a large, shallow pan, bring 5 cups of water to a simmer.
  3. Cut the stem from each of the leaves and trim the spine so that it is flat.
  4. Place the leaves, one at a time into the simmering water for 30 seconds. The longer it simmers, the softer it will become – avoid over-cooking to protect the integrity of the leaf.
  5. With a pair of tongs, remove the leaf and place into the ice bath for 10 seconds.
  6. Remove and pat dry with towel.

 Chicken Caesar Collard Green Wraps – Directions to assemble one wrap:

  1. Combine ¾ cup lettuce with ¼ cup chicken, 1 Tablespoon of parmesan and a couple spoons-full of dressing.
  2. Place into prepared collard greens and roll with the spine and wrapping the sides underneath.

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