SOUTHWESTERN CHICKEN & CORNBREAD SALAD
Southwestern Chicken & Cornbread Salad
Provided by Hidden Valley
Categories Salad
Time 40m
Yield 6-8
Number Of Ingredients 10
Steps:
- In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
- Cover and refrigerate several hours or overnight.
Nutrition Facts :
SOUTHWESTERN CHICKEN SALAD
We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want.
Provided by dianegrapegrower
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
- While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
- Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
- Serve immediately.
Nutrition Facts : Calories 331.5, Fat 14.1, SaturatedFat 2.2, Cholesterol 56.6, Sodium 125.1, Carbohydrate 28.4, Fiber 9.9, Sugar 4.9, Protein 26.5
SOUTHWESTERN CHICKEN SALAD
In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.
Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
SOUTHWEST CHICKEN AND CORN BREAD SALAD
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
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
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SOUTHWEST CORNBREAD SALAD
Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The cornbread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours., Cut cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.
Nutrition Facts : Calories 293 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
SOUTHWEST CORNBREAD SALAD
Delicious Southwest-inspired cornbread salad recipe from Holly.
Provided by Cindy
Categories Layered Salads
Time 25m
Yield 10
Number Of Ingredients 15
Steps:
- Cube cornbread.
- Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
- Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g
SOUTHWESTERN CORN BREAD CHICKEN
Made with ground chicken and a southwest-seasoned stuffing mix, this easy chicken skillet is a shoo-in to be your family's new favorite weeknight dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat canola oil over medium heat. Add chicken and onion and cook until onion is translucent. Stir with a large spatula breaking up the ground chicken.
- Add bell pepper, corn, black beans and tomato and stir, cooking for 8 minutes. Remove from heat and set aside.
- In a separate large saucepan, boil 1 ½ cups water and butter. Stir in stuffing mix and cover.
- Remove from heat. Let stand 5 minutes and add to the chicken mixture. Stir to combine ingredients and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTHWESTERN CORNBREAD LAYERED SALAD
This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!
Provided by Leopard Apron
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
- Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.
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- Prepare and bake the cornbread according to the package directions using a 9 x 12 inch well greased pan. Allow to cool and crumble into large pieces.
- In large clear salad bowl or trifle dish, layer half of the cornbread followed by olives, pinto beans and corn. Top with 1/2 cup of the dressing. Layer with chicken, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
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