MEXI PANZANELLA SALAD
Author: Rachel Schultz
Serves: 2
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/11/12/mexi-panzanella-salad/
3.2.1255