PECOS CHICKEN-CORNBREAD SALAD

Pecos Chicken-Cornbread Salad image

Provided by Diana Thompson

Categories Breads

Time 3h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 package cornbread mix
1 (4 1/2 ounce) can chopped green chilies
oil
4 boneless skinless chicken breasts, cut in 1/2" cubes
1 (10 ounce) can diced tomatoes with mild green chilies, drained
1 teaspoon cumin
1/2 teaspoon chili powder
3 cups thinly sliced romaine lettuce (1/2 of a medium head)
11 ounces whole kernel corn, drained
15 ounces red kidney beans, rinsed and drained
1 cup finely diced green pepper
1 cup finely diced red onion
1 cup sour cream
1 cup mayonnaise
2 cups shredded cheddar cheese, divided

Steps:

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.