Chicken-and-Cornbread Salad with Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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