Recipe by Diana Thompson
Attractive layered salad....serves a large group and is a favorite at pot-luck events.
Top Review by LilPinkieJ
Wow this is great! I feel like I've found a hidden treasure thats been tucked away here for years without review. DH had 3rds, kids had 2nds. That is huge! I made my cornbread from scratch and didn't use kidney beans, but black beans instead. Also, didn't have green pepper, but a yellow pepper, which was a nice sweetness. I would definitely make this again and again, although it made a giant batch even for my large family. A perfect potluck dish. Made and Reviewed for TexMex Photo Challenge. Thanks! :)
- 1 package cornbread mix
- 1 (4 1/2 ounce) canchopped green chilies
- 4 boneless skinless chicken breasts, cut in 1/2" cubes
- 1 (10 ounce) can diced tomatoes with mild green chilies, drained
- 1 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 3 cups thinly sliced romaine lettuce (1/2 of a medium head)
- 11 ounces whole kernel corn, drained
- 15 ounces red kidney beans, rinsed and drained
- 1 cup finely diced green pepper
- 1 cup finely diced red onion
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese, divided
Directions See How It's Made
- 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.