Ingredients for Pecos Chicken Cornbread Salad
- Cornbread Mix
- 1/4 cup chopped green chilies (canned)
- Oil
- Boneless Skinless Chicken Breasts
- Diced Tomatoes With Mild Green Chilies
- 1 teaspoon cumin
- 1 tablespoon chili powder
- Romaine Lettuce
- Whole Kernel Corn
- Red Kidney Beans
- Green Pepper
- 1/2 cup chopped red onion
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- Cheddar Cheese
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How to Make Pecos Chicken Cornbread Salad
- Preheat oven to 350°F (175°C). Prepare cornbread according to package directions or your favorite recipe (approximately 1 1/2 cups crumbled cornbread).
- Cook chicken breasts: In a large skillet, cook 1.5 lbs boneless, skinless chicken breasts over medium heat until cooked through. Shred or cube the chicken.
- Prepare the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup chopped green chilies (canned), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt, and pepper to taste.
- Combine ingredients: In a large bowl, gently combine the shredded chicken, 1 (15 ounce) can corn, drained, 1 (15 ounce) can black beans, rinsed and drained, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, the crumbled cornbread, and 1/2 cup of the prepared dressing.
- Layer the salad (optional): Layer half of the chicken mixture in a large trifle bowl or serving dish. Top with remaining dressing. Top with the remaining chicken mixture.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra cilantro, avocado slices or your favorite toppings before serving.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
34g
Fat
42g
Carbs
12g
