Chicken-and-Cornbread Salad with Lime

Yield: Serves 4 (serving size: about 2 1/2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 14g
  • Saturated fat: 1g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 3g
  • Protein: 30g
  • Carbohydrate: 34g
  • Fiber: 4g
  • Cholesterol: 94mg
  • Iron: 4mg
  • Sodium: 760mg
  • Calcium: 153mg


  • 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.
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