“Attractive layered salad….serves a large group and is a favorite at pot-luck events.”
1 (4 1/2 ounce) cans chopped green chilies
4boneless skinless chicken breasts, cut in 1/2″ cubes
1 (10ounce) cans diced tomatoes with mild green chilies, drained
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
2cupsshredded cheddar cheese, divided
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.
“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! :)”