Pecos Chicken-Cornbread Salad

Attractive layered salad....serves a large group and is a favorite at pot-luck events.

• Ready In: 3 hrs 5 mins
• Serves: 10-12

Ingredients

• 1  package  cornbread mix
• 1 (4 1/2ounce) can  chopped green chilies
•  oil
• 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

1. Mix cornbread batter as directed, stirring in the can of chopped green chiles.
2. Pour the batter into a medium pan and bake per the package directions.
3. Remove the cornbread from the oven, cool, and cut into 1" cubes.
4. While the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat.
5. Add the chicken and tomatoes; bring to a quick boil, then stir in the spices.
6. Cover and simmer the chicken mixture for 5 minutes; remove from heat and cool.
7. Wait until the cornbread and the chicken mixture are completely cool before assembling the salad.
8. 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.
9. In a small bowl, combine the sour cream and mayonnaise.
10. Spread half of this mixture over the vegetables and sprinkle with half of the Cheddar cheese.
11. Repeat this process, ending with the Cheddar cheese.
12. Cover and chill for at least 2 hours before serving.