Mexican Cornbread Salad Recipe Recipes Recipe For Chicken

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.

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

MEXICAN CORNBREAD

Steps:

• Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
• In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
• Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

MEXICAN CORNBREAD SALAD

Steps:

• Prepare cornbread, adding green chilies and sage; COOL.
• Combine Ranch dressing mix, sour cream, and mayo;set aside.
• Crumble 1/2 cornbread into big bowl.
• Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
• REPEAT LAYERS.
• Cover and chill 2 hours.
• Serve in lettuce lined bowls, top with tomato wedges.

MEXICAN STREET CORN-CHICKEN SALAD

Steps:

• Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
• Add chicken, corn, and olives to dressing and toss to coat.
• Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

MEXICAN CORNBREAD SALAD

Steps:

• Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
• Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
• Cover, refrigerate 2 hours and serve chilled.

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.

CHEF JOHN'S BLUEBERRY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish.
• Whisk eggs and white sugar together in a bowl vigorously for 1 minute; add milk, buttermilk, and melted butter and mix together.
• Mix flour, cornmeal, baking powder, salt, and baking soda together in another bowl. Stir into the wet ingredients. Fold in blueberries.
• Transfer batter to the prepared baking dish.
• Bake in the center of the preheated oven until a skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool before cutting and serving.

MEXICAN CORNBREAD SALAD

Steps:

• Prepare corn bread mix according to package direction, adding green chilies and sage; cool.
• Combine salad dressing mix, sour cream, and mayonnaise; set aside.
• Crumble HALF of corn bread into a bowl.
• Top with HALF each of beans, sour cream mixture, green pepper, corn, chopped tomatoes, bacon, cheese, and onions.
• Repeat layers.
• Cover and refrigerate for 2 hours.
• Serve in lettuce lined bowl and top with tomato wedges, if desired.

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 PANZANELLA SALAD (CORNBREAD SALAD)

Steps:

• Dressing:.
• Add one tablespoon vinegar to milk and allow to set for 5 minutes.
• Whisk together all the dressing ingredients in a bowl until smooth.
• Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
• Assemble Salad:.
• In small bowl mix chopped avocados and lime juice; set aside.
• In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
• In large serving bowl spread 1/2 of corn bread over the bottom.
• Top cornbread with lettuce, then 1/2 of black beans.
• Spread 1/2 of tomato mixture over beans.
• Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
• Spoon 1/2 of dressing on top.
• Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
• Repeat layer process, topping with bacon and cilantro.
• Cover and chill for several hours before serving.