Chicken-and-Cornbread Salad with Lime

chkn-cornbread Leigh Beisch


  • 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


  1. 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.

    This dish is packed with heart-healthy monounsaturated fat. Cornbread is also a great source of whole grains.
  • 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
Carbohydrate per serving: 34g
Fiber per serving: 4g
Cholesterol per serving: 94mg
Iron per serving: 4mg
Sodium per serving: 760mg
Calcium per serving: 153mg

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