Chicken Salsa Cornbread Salad Recipes

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PECOS CHICKEN-CORNBREAD SALAD



Pecos Chicken-Cornbread Salad image

Make and share this Pecos Chicken-Cornbread Salad recipe from Food.com.

Provided by Diana Thompson

Categories     Breads

Time 3h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 package cornbread mix
1 (4 1/2 ounce) can chopped green chilies
oil
4 boneless skinless chicken breasts, cut in 1/2" cubes
1 (10 ounce) can diced tomatoes with mild green chilies, drained
1 teaspoon cumin
1/2 teaspoon chili powder
3 cups thinly sliced romaine lettuce (1/2 of a medium head)
11 ounces whole kernel corn, drained
15 ounces red kidney beans, rinsed and drained
1 cup finely diced green pepper
1 cup finely diced red onion
1 cup sour cream
1 cup mayonnaise
2 cups shredded cheddar cheese, divided

Steps:

  • Mix cornbread batter as directed, stirring in the can of chopped green chiles.
  • Pour the batter into a medium pan and bake per the package directions.
  • Remove the cornbread from the oven, cool, and cut into 1" cubes.
  • While the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat.
  • Add the chicken and tomatoes; bring to a quick boil, then stir in the spices.
  • Cover and simmer the chicken mixture for 5 minutes; remove from heat and cool.
  • Wait until the cornbread and the chicken mixture are completely cool before assembling the salad.
  • In a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables.
  • In a small bowl, combine the sour cream and mayonnaise.
  • Spread half of this mixture over the vegetables and sprinkle with half of the Cheddar cheese.
  • Repeat this process, ending with the Cheddar cheese.
  • Cover and chill for at least 2 hours before serving.

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