Cornbread Salad Ii Recipe For Chicken

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CORNBREAD SALAD



Cornbread Salad image

A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.

Provided by PRINCIPALCOLE

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 15

1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
⅛ teaspoon ground cumin
⅛ teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix
10 slices bacon
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  • Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  • In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  • Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g

SOUTHWEST CHICKEN AND CORN BREAD SALAD



Southwest Chicken and Corn Bread Salad image

This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.

Provided by Shirley

Categories     Salad

Time 3h30m

Yield 6

Number Of Ingredients 13

1 cup ranch dressing
½ cup salsa
6 stale corn bread muffins, coarsely crumbled
1 (16 ounce) can pinto beans, rinsed and drained
½ cup canned corn
1 (4 ounce) can chopped green chile peppers (such as Ortega®)
1 (2.25 ounce) can sliced black olives, drained
½ cup diced bell pepper
2 cups shredded cooked chicken
2 tablespoons crumbled cooked bacon
½ cup diced red onion
½ cup diced tomatoes
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g

SOUTHERN CORNBREAD SALAD



Southern Cornbread Salad image

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

Steps:

  • Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

CORNBREAD SALAD II



Cornbread Salad II image

Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!

Provided by Amy Hughes

Categories     Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

16 ounces cornbread muffin mix
2 eggs
⅔ cup milk
1 pound bacon
½ cup sweet pickle juice
1 ½ cups mayonnaise
1 onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickle

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
  • Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Whisk together the pickle juice and mayonnaise.
  • In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.

Nutrition Facts : Calories 807.6 calories, Carbohydrate 40.9 g, Cholesterol 137 mg, Fat 65.8 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 15.6 g, Sodium 1297.4 mg, Sugar 10.8 g

CORNBREAD SALAD II



Cornbread Salad II image

Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!

Provided by Amy Hughes

Categories     Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

16 ounces cornbread muffin mix
2 eggs
⅔ cup milk
1 pound bacon
½ cup sweet pickle juice
1 ½ cups mayonnaise
1 onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickle

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
  • Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Whisk together the pickle juice and mayonnaise.
  • In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.

Nutrition Facts : Calories 807.6 calories, Carbohydrate 40.9 g, Cholesterol 137 mg, Fat 65.8 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 15.6 g, Sodium 1297.4 mg, Sugar 10.8 g

FRESH CORNBREAD SALAD



Fresh Cornbread Salad image

Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10-12 servings.

Number Of Ingredients 7

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (11 ounces each) Mexicorn, drained, divided
3 medium tomatoes, diced
3/4 cup chopped green pepper
1 medium onion, chopped
1 cup mayonnaise
4 bacon strips, cooked and crumbled

Steps:

  • Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.

Nutrition Facts : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

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