Pecos Chicken-Cornbread Salad

  • Prep Time: 1 hrs
  • Total Time: 3 hrs 5 mins
  • Servings: 10-12
  • About This Recipe

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

    Ingredients

  • 1packagecornbread mix
  • 1 (4 1/2 ounce) cans chopped green chilies
  • oil
  • 4boneless skinless chicken breasts, cut in 1/2″ cubes
  • 1 (10ounce) cans diced tomatoes with mild green chilies, drained
  • 1teaspooncumin
  • 1/2 teaspoonchili powder
  • 3cupsthinly sliced romaine lettuce( 1/2 of a medium head)
  • 11ounceswhole kernel corn, drained
  • 15ouncesred kidney beans, rinsed and drained
  • 1cupfinely diced green pepper
  • 1cupfinely diced red onion
  • 1cupsour cream
  • 1cupmayonnaise
  • 2cupsshredded cheddar cheese, divided
  • Directions

  • 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.
  • Reviews

  • “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! :)”

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