Chicken Salsa Cornbread Salad
- Ready In:
- 37mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
-
CORNBREAD
- 170.09 g package martha white Mexican cornbread mix
- 157.80 ml milk
- 29.58 ml crisco pure vegetable oil
- 1 large egg, beaten
-
SALAD
- 473.18 ml shredded cooked chicken
- 236.59 ml chopped bell pepper
- 236.59 ml shredded colby-monterey jack cheese, blend
- 118.29 ml chopped fresh cilantro
- 432.33 g can whole kernel corn, drained
- 425.24 g can black beans, drained
- 63.78 g can sliced ripe olives, drained
-
DRESSING
- 226.79 g container sour cream
- 236.59 ml 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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