Chicken Salsa Cornbread Salad Recipe

Name: Chicken Salsa Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) packagemartha white Mexican cornbread mix; ⅔ cup milk; 2 tablespoons crisco pure vegetable oil; 1 large egg, beaten; 2 cups shredded cooked chicken; 1 cup chopped bell pepper; 1 cup shredded colby-monterey jack cheese, blend; ½ cup chopped fresh cilantro; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 (15 ounce) can black beans, drained; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1 (8 ounce) container sour cream; 1 cup salsa

Servings: persons

1 (6 ounce) packagemartha white Mexican cornbread mix
⅔ cup milk
2 tablespoons crisco pure vegetable oil
1 large egg, beaten
2 cups shredded cooked chicken
1 cup chopped bell pepper
1 cup shredded colby-monterey jack cheese, blend
½ cup chopped fresh cilantro
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (8 ounce) container sour cream
1 cup salsa

1
HEAT oven to 450F Coat 8-inch cast iron skillet lightly with no-stick cooking spray.
2
Place in oven for 7 to 8 minutes or until hot.
3
COMBINE cornbread mix, milk, oil and egg in small bowl.
4
Stir until smooth.
5
Pour into hot skillet.
6
BAKE 15 to 20 minutes or until golden brown.
7
Cool 25 minutes or until completely cooled.
8
CUT cornbread into 1/2-inch cubes.
9
Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
10
COMBINE sour cream and salsa in small bowl.
11
Mix well.
12
Spoon dressing over salad.
13
Toss gently to combine.
14
Cover.
15
Refrigerate 2 hours before serving.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (6 ounce) packagemartha white Mexican cornbread mix, ⅔ cup milk, 2 tablespoons crisco pure vegetable oil, 1 large egg, beaten, and more.

Yes, Chicken Salsa Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salsa Cornbread Salad

How did you like this recipe?

Frequently Asked Questions