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Prep
20 min.
Cook
17 min.
Yield
5 servings

Chicken Salsa Cornbread Salad

Ingredients

  • Crisco® Original No-Stick Cooking Spray

CORNBREAD

  • 1 (6 oz.) package Martha White® Mexican Style Cornbread & Muffin Mix
  • 2/3 cup milk
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 1 large egg, beaten

SALAD

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

DRESSING

  • 1 (8 oz.) container sour cream
  • 1 cup salsa

Preparation Directions

  1. 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.
  2. COMBINE cornbread mix, milk, oil and egg in small bowl. Stir until smooth. Pour into hot skillet.
  3. BAKE 15 to 20 minutes or until golden brown. Cool 25 minutes or until completely cooled.
  4. CUT cornbread into 1/2-inch cubes. Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
  5. COMBINE sour cream and salsa in small bowl. Mix well. Spoon dressing over salad. Toss gently to combine. Cover. Refrigerate 2 hours before serving.

Nutritional Information Per Serving

Serving Size (1/5), Calories 660 (Calories from Fat 320), Total Fat 36g (Saturated Fat 15g, Trans Fat 0g), Cholesterol 100mg, Sodium 1370mg, Total Carbohydrate 52g (Dietary Fiber 6g, Sugars 13g), Protein 35g; Percent Daily Value*: Vitamin A 6%, Vitamin C 35%, Calcium 4%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.