Chicken Salsa Cornbread Salad Recipes

SOUTHWEST CHICKEN AND CORN BREAD SALAD

Steps:

• Mix ranch dressing and salsa together in a small bowl.
• Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

SALSA CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
• Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
• Whisk eggs, buttermilk, butter and honey in a medium bowl.
• Add the egg mixture to the dry ingredients; mix with a rubber spatula.
• Stir in corn, onion, tomato, garlic and jalapeno.
• Remove the skillet from the oven and coat it with cooking spray.
• Pour in the batter, spreading evenly.
• Sprinkle cheese over the top.
• Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
• Serve warm.

SOUTHERN CORNBREAD SALAD

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.