Pecos Chicken Cornbread Salad Recipes

CORNBREAD SALAD I

Steps:

• Prepare corn bread according to package directions. Cool, crumble, and set aside.
• Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Whisk together the dressing mix, sour cream, and mayonnaise.
• Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

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.

CORNBREAD CHICKEN TENDERS

Steps:

• Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. , In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink.,

PECOS CHICKEN SALAD

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes.
• Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve.
• Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel.
• In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad.
• In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro.
• Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly.
• In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.

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.

PECOS CHICKEN-CORNBREAD SALAD

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.

FARMHOUSE CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
• Pour chicken mixture into prepared baking dish.
• In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
• Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!