MEXI PANZANELLA SALAD

November 12, 2013
Rachel Schultz

MEXI PANZANELLA SALAD from Rachel Schultz

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.

MEXI PANZANELLA SALAD
 
Author:
Serves: 2
Ingredients
  • 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
Instructions
  1. Toss together romaine, corn, avocado, tomatoes, and chicken.
  2. Slice cornbread into cubes.
  3. Whisk together olive oil, red wine vinegar, red pepper flake, honey, lime juice, and salt & pepper.
  4. Drizzle salad with dressing and top with corn bread croutons.

Inspired by How Sweet It Is

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Leave a Comment

Rate this recipe:  

Comments

  • Sylvia

    your cornbread and chicken seasoning didn’t get linked, are they on your blog?

    • Rachel Schultz

      Oops! You are right. Thanks.

  • Sara

    How do you season the chicken?

  • Sara

    Could ground beef be used instead of the chicken?

  • Sara

    How do you season the chicken for this? Is there a link? Thanks!

  • This post made my theology/apologetics-loving heart so happy!!

    • Rachel Schultz

      Yay! Thanks Lindsey.

Copyright © Rachel Schultz 2020

PRIVACY POLICY