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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/11/12/mexi-panzanella-salad/