This dish is packed with heart-healthy monounsaturated fat. Cornbread is also a great source of whole grains.

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Credit: Leigh Beisch

Recipe Summary test

Yield:
Serves 4 (serving size: about 2 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

390 calories; fat 14g; saturated fat 1g; mono fat 10g; poly fat 3g; protein 30g; carbohydrates 34g; fiber 4g; cholesterol 94mg; iron 4mg; sodium 760mg; calcium 153mg.
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