Chicken-and-Cornbread Salad with Lime

Ingredients

• 18 ounce chicken-breast halves boneless skinless
• 4 cups cornbread cut into large cubes
• 4 servings ground cumin 
• 4 servings juice of lime fresh
• 4 servings olive oil extra-virgin
• 4 servings onion red chopped
• 1  romaine heart chopped
• 4 servings tomatoes chopped

Equipment

• oven
• whisk
• grill

Directions

1. Preheat grill to high. Preheat oven to 35
2. Toast cornbread 10 minutes.
3. Whisk together 2 tablespoons juice, 2 tablespoons olive oil, and 1 1/2 teaspoons cumin.
4. 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.