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    You are in: Home / Recipes / Chicken Salsa Cornbread Salad Recipe
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    Chicken Salsa Cornbread Salad

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    Pinay0618's Note:

    Recipe is from Martha White.

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    Ingredients:

    Servings:

    Units: US | Metric

    CORNBREAD

    • 1 (6 ounce) package martha white Mexican cornbread mix
    • 2/3 cup milk
    • 2 tablespoons crisco pure vegetable oil
    • 1 large egg, beaten

    SALAD

    DRESSING

    Directions:

    1. 1
      HEAT oven to 450°F Coat 8-inch cast iron skillet lightly with no-stick cooking spray. Place in oven for 7 to 8 minutes or until hot.
    2. 2
      COMBINE cornbread mix, milk, oil and egg in small bowl. Stir until smooth. Pour into hot skillet.
    3. 3
      BAKE 15 to 20 minutes or until golden brown. Cool 25 minutes or until completely cooled.
    4. 4
      CUT cornbread into 1/2-inch cubes. Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
    5. 5
      COMBINE sour cream and salsa in small bowl. Mix well. Spoon dressing over salad. Toss gently to combine. Cover. Refrigerate 2 hours before serving.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Salsa Cornbread Salad

    Serving Size: 1 (421 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 552.6
     
    Calories from Fat 278
    50%
    Total Fat 30.9 g
    47%
    Saturated Fat 13.7 g
    68%
    Cholesterol 130.0 mg
    43%
    Sodium 932.1 mg
    38%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 8.9 g
    35%
    Sugars 4.7 g
    18%
    Protein 32.3 g
    64%

    The following items or measurements are not included:

    Mexican cornbread mix

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