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Chicken-and-Cornbread Salad with Lime

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

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

Nutrition 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

How to Make It

  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.