Chicken Salsa Cornbread Salad
- Ready In:
- 37mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
-
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
- 2 cups shredded cooked chicken
- 1 cup chopped bell pepper
- 1 cup shredded colby-monterey jack cheese, blend
- 1⁄2 cup chopped fresh cilantro
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2 1/4 ounce) can sliced ripe olives, drained
-
DRESSING
- 1 (8 ounce) container sour cream
- 1 cup salsa
directions
- 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.
- COMBINE cornbread mix, milk, oil and egg in small bowl. Stir until smooth. Pour into hot skillet.
- BAKE 15 to 20 minutes or until golden brown. Cool 25 minutes or until completely cooled.
- CUT cornbread into 1/2-inch cubes. Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
- COMBINE sour cream and salsa in small bowl. Mix well. Spoon dressing over salad. Toss gently to combine. Cover. Refrigerate 2 hours before serving.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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