Pecos Chicken Cornbread Salad Recipe

Crowd-pleasing Pecos Chicken Cornbread Salad recipe! This vibrant, layered salad is a potluck superstar, perfect for parties and large gatherings. Savory chicken, sweet corn, and crunchy cornbread combine for a flavor explosion that will leave everyone wanting more. Easy to prepare ahead of time, this recipe is your go-to for stress-free entertaining.

Prep Time 60 mins
Cook Time 185 mins
Calories 392.7 kcal
Protein 46g
Rating 5.0 (1 Reviews)
Pecos Chicken Cornbread Salad 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pecos Chicken Cornbread Salad

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How to Make Pecos Chicken Cornbread Salad

  1. Preheat oven to 350°F (175°C). Prepare cornbread according to package directions or your favorite recipe (approximately 1 1/2 cups crumbled cornbread).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

34g

Fat

42g

Carbs

12g