Grilled Chicken and Cornbread Salad with Buttermilk Ranch

Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.

Salad Dressing Ingredients:
⅔ cup plain, low-fat Greek yogurt
¼ cup buttermilk
2 tablespoons white wine vinegar
1 clove garlic, minced
1 tablespoon finely chopped green onion
½ teaspoon dried dill
¼ teaspoon white pepper
⅛ teaspoon salt

Salad Ingredients:
2 teaspoons olive oil
3 tablespoons garlic scapes or green onion, sliced
1 large head green leaf lettuce, leaves separated and torn
Cornbread, prepared
1¼ pound chicken breast, grilled
1½ cups lima beans, prepared from fresh, frozen or canned
8 slices of bacon, cooked and crumbled

Directions:

  1. In a small bowl, combine Greek yogurt, buttermilk, vinegar, garlic, green onion, dill, pepper and salt. Whisk until well combined. Cover and refrigerate salad dressing until ready to serve.
  2. Heat oil in a small skillet over medium-high heat. Add garlic scapes or green onion slices and sauté until lightly browned.
  3. Place an equal amount of lettuce on four plates and add a slice of cornbread in the middle. Top each plate with ¼ of chicken, lima beans, bacon and sautéed garlic scapes. Drizzle with ranch dressing and serve.

Servings: 4

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