Pecos Chicken-Cornbread Salad

Recipe by Diana Thompson
READY IN: 3hrs 5mins
SERVES: 10-12




  • 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.