Pecos Chicken Cornbread Salad Recipes

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PECOS CHICKEN SALAD



Pecos Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 25

6 (6-ounce) boneless skinless chicken breasts
1 tablespoon lemon pepper
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon chopped garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
Canola oil, for frying tortillas
6 to 8 corn tortillas, cut into 1-inch strips
2 heads romaine hearts, washed and chopped
2 red onions, sliced 1/8-inch thick
4 plum tomatoes, quartered lengthwise
1 cup Tomatillo Vinaigrette, recipe follows
2 large avocados, peeled, pitted, and sliced
2 poblano chiles, roasted, peeled, seeded, and julienned
1 cup crumbled queso fresco or feta cheese
Fresh chopped cilantro leaves, for garnish
1 pound tomatillos, husked
4 jalapenos, roasted
1 bunch fresh cilantro, leaves chopped
4 cloves garlic
1 tablespoon rice vinegar
1 lime, juiced
Salt
1 cup olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes.
  • Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve.
  • Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel.
  • In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad.
  • In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro.
  • Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly.
  • In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.

PECOS CHICKEN-CORNBREAD SALAD



Pecos Chicken-Cornbread Salad image

Make and share this Pecos Chicken-Cornbread Salad recipe from Food.com.

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.

CORNBREAD CHICKEN



Cornbread Chicken image

Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (8-1/2 ounces) cornbread/muffin mix
1 envelope ranch salad dressing mix
1 cup whole milk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil

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°.

Nutrition Facts :

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

CHICKEN AND CORN SALAD RECIPE BY TASTY



Chicken And Corn Salad Recipe by Tasty image

Here's what you need: olive oil, lemon juice, salt, pepper, paprika, chili powder, roasted red pepper, chicken breast, oil, romaine lettuces, corn, black beans, jalapeño, red onion

Provided by Iván Emilio Albino

Categories     Lunch

Yield 3 servings

Number Of Ingredients 14

¼ cup olive oil
2 tablespoons lemon juice
salt
pepper
paprika
chili powder
12 oz roasted red pepper
1 chicken breast
2 tablespoons oil
3 romaine lettuces
1 cup corn
15 oz black beans
1 jalapeño
¼ red onion

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!

Nutrition Facts : Calories 600 calories, Carbohydrate 51 grams, Fat 44 grams, Fiber 16 grams, Protein 29 grams, Sugar 10 grams

PECAN CHICKEN SALAD



Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

  • Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  • Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

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Top Asked Questions

How to cook cornbread with chicken mix?
In the same bowl combine the cornbread mix, butter, creamed corn, and egg. Stir until smooth. Spread the cornbread mixture on top of the chicken mixture. Bake for 35-40 minutes, or until the center of the cornbread is set. Allow to cool for 10 minutes before serving, garnish with green onions if desired.
How to cook chicken broccoli cornbread casserole?
Chicken Broccoli Cornbread Casserole: Stir in about 2 cups of broccoli florets. I recommend steaming or microwaving the broccoli just until it's crisp-tender before adding it to the dish. The broccoli will continue to soften as the casserole bakes. Add Vegetables: Stir in 1-2 cups of your favorite vegetables.
What is in chicken cornbread casserole?
Chicken Cornbread Casserole is an easy and family favorite dinner idea filled with chicken, cheese, and buttery cornbread. Even picky eaters will love this chicken casserole recipe!
How do you cook chicken salad?
Add the chicken breasts and bring water or broth to a boil. Turn heat down and simmer for about 20 minutes or until chicken is cooked and no longer pink inside. Once cooked, remove chicken to a plate and chill in the refrigerator while making the rest of the salad. Chop the remaining two stalks of celery into small pieces and add to a large bowl.

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