Chicken-and-Cornbread Salad with Lime
Leigh Beisch
Ingredients
- 4 cups cornbread, cut into large cubes
- Fresh lime juice
- Extra-virgin olive oil
- Ground cumin
- 3 (6-ounce) skinless, boneless chicken-breast halves
- Chopped tomato
- Chopped red onion
- 1 romaine heart, chopped
Preparation
Preheat grill to high. Preheat oven to 350°. Toast cornbread 10 minutes. Whisk together 2 tablespoons juice, 2 tablespoons olive oil, and 1 1/2 teaspoons cumin. Brush 1 tablespoon mixture on chicken; season with salt and pepper. Grill 5 minutes per side; slice. Toss cornbread, 1 1/2 cups tomato, 3/4 cup onion, and romaine with dressing. Season with salt and pepper. Top with chicken.
Print
- Yield: Serves 4 (serving size: about 2 1/2 cups)
Nutritional Information
| Calories per serving: | 390 |
|---|---|
| Fat per serving: | 14g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 10g |
| Polyunsaturated fat per serving: | 3g |
| Protein per serving: | 30g |
| Carbohydrates per serving: | 34g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 94mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 760mg |
| Calcium per serving: | 153mg |
Good to Know
This dish is packed with heart-healthy monounsaturated fat. Cornbread is also a great source of whole grains.This Recipe Is
Health
