Chicken Salsa Cornbread Salad Recipes

SOUTHWEST CHICKEN AND CORN BREAD SALAD

Steps:

• Mix ranch dressing and salsa together in a small bowl.
• Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

SALSA CHICKEN SALAD

Steps:

• In a bowl, combine the mayonnaise, salsa, 3 teaspoons cilantro and pepper; add chicken and toss to coat. Let stand for 10 minutes., Arrange red pepper and avocado slices on two salad plates; top with chicken mixture. Sprinkle with remaining cilantro.

CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
• Let sit 15 minutes at room temperature before serving.

PECOS CHICKEN-CORNBREAD SALAD

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.

MEXICAN CHICKEN AND CORN SALAD

Steps:

• Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
• Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
• Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
• In separate small bowl whisk together lime juice, olive oil, salt and pepper.
• Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
• Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
• Serve salad with tortilla chips or add them into salad.

CHICKEN AND CORN SALAD RECIPE BY TASTY

Steps:

• Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
• Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
• Bake the chicken breast for 20 minutes at 400 F.
• Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
• Pour the dressing over the tossed salad.
• Enjoy!

CORNBREAD CHICKEN

Steps:

• In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

SALSA CHICKEN SALAD

Steps:

• Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. Add chicken and toss to coat. Season salad to taste with salt and pepper. Let stand 10 minutes to blend flavors.
• Arrange bell pepper and avocado slices decoratively on plates. Mound salad atop vegetables, dividing equally. Sprinkle salads with remaining 1 tablespoon cilantro and serve.