Chicken-Salsa-Cornbread Salad

Prep Time: 15 min
Serving size: 10 servings

Ingredients:

Cornbread
1 package Martha White® Mexican Cornbread Mix
2/3 cup milk
2 tablespoons Crisco® Vegetable Oil
1 egg, beaten

Salad
2 cups shredded cooked chicken
1 cup chopped red or green bell pepper
4 ounces shredded colby-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1 can (15.25-oz.) whole kernel corn, drained
1 can (15-oz.) black beans, drained
1 can (2 1/4-oz.) sliced ripe olives, drained

Dressing
1 container (8-oz.) sour cream
1 cup salsa

Preparation Directions:

1. Heat oven to 450 degrees F. Grease 8-inch cast iron skillet. Place in oven for 7 to 8 minutes or until hot.

2. In small bowl, combine cornbread mix, milk, oil and egg; stir until smooth. Pour into hot skillet.

3. Bake at 450 degrees F. for 15 to 20 minutes or until golden brown. Cool about 25 minutes or until completely cooled.

4. Cut cornbread into 1/2-inch cubes. In large serving bowl, combine cornbread cubes and all remaining salad ingredients.

5. In small bowl, combine sour cream and salsa; mix well. Spoon dressing over salad; toss gently to combine. Cover; refrigerate 2 hours before serving.

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