Chicken-and-Cornbread Salad with Lime

Leigh Beisch

Yield:

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

Nutritional Information

Calories 390
Fat 14 g
Satfat 1 g
Monofat 10 g
Polyfat 3 g
Protein 30 g
Carbohydrate 34 g
Fiber 4 g
Cholesterol 94 mg
Iron 4 mg
Sodium 760 mg
Calcium 153 mg

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.

Note:

June 2003