Chicken Salsa Cornbread Salad

"Recipe is from Martha White."
 
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Ready In:
37mins
Ingredients:
13
Serves:
5
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ingredients

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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 &nbsp; :) &nbsp;</p> 114807933"
 
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