Chicken Salsa Cornbread Salad Food

DUMP-AND-BAKE SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Spray a large (9 x 13-inch) baking dish with cooking spray.
• In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
• Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
• Pour remaining ½ cup of salsa over chicken.
• Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
• Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

SOUTHERN CORNBREAD SALAD

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.

CHILI CORNBREAD SALAD

Steps:

• Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

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 CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
• Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
• Whisk eggs, buttermilk, butter and honey in a medium bowl.
• Add the egg mixture to the dry ingredients; mix with a rubber spatula.
• Stir in corn, onion, tomato, garlic and jalapeno.
• Remove the skillet from the oven and coat it with cooking spray.
• Pour in the batter, spreading evenly.
• Sprinkle cheese over the top.
• Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
• Serve warm.

CHICKEN SALSA CORNBREAD SALAD

Steps:

• HEAT oven to 450°F Coat 8-inch cast iron skillet lightly with no-stick cooking spray. Place in oven for 7 to 8 minutes or until hot.
• COMBINE cornbread mix, milk, oil and egg in small bowl. Stir until smooth. Pour into hot skillet.
• BAKE 15 to 20 minutes or until golden brown. Cool 25 minutes or until completely cooled.
• CUT cornbread into 1/2-inch cubes. Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
• COMBINE sour cream and salsa in small bowl. Mix well. Spoon dressing over salad. Toss gently to combine. Cover. Refrigerate 2 hours before serving.