Well the most stand out part of this salad right away is the so called crouton presence. The croutons are cornbread! Intriguing! It was delicious and fun. Of course a box mix, or whatever way you come across cornbread works. But I also recommend this homemade version too! The rest is rounded out with fresh and delightful flavors which make this a very nice and useful and delicious weeknight dinner for everyone you may be serving.
MEXI PANZANELLA SALAD
Serves 2
4 cups romaine, chopped
1 cup corn
1 avocado, cubed
1 pint cherry tomatoes, halved
2 chicken breasts, cooked, seasoned with this, and cubed
1/2 batch this cornbread
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon red pepper flake
2 teaspoons honey
2 limes, juiced
Salt & pepper
Toss together romaine, corn, avocado, tomatoes, and chicken. Slice cornbread into cubes. Whisk together olive oil, red wine vinegar, red pepper flake, honey, lime juice, and salt & pepper.
Drizzle salad with dressing and top with corn bread croutons.
- 4 cups romaine, chopped
- 1 cup corn
- 1 avocado, cubed
- 1 pint cherry tomatoes, halved
- 2 boneless, skinless chicken breasts, cooked and cubed
- ½ batch this cornbread
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon red pepper flake
- 2 teaspoons honey
- 2 limes, juiced
- Salt & pepper
- Toss together romaine, corn, avocado, tomatoes, and chicken.
- Slice cornbread into cubes.
- Whisk together olive oil, red wine vinegar, red pepper flake, honey, lime juice, and salt & pepper.
- Drizzle salad with dressing and top with corn bread croutons.
Inspired by How Sweet It Is.