Pecos Chicken-cornbread Salad

Total Time: 3 hrs 5 mins Preparation Time: 1 hr Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 10
• 1 package cornbread mix
• 1 (4 1/2 ounce) can chopped green chilies
• oil
• 4 boneless skinless chicken breasts, cut in 1/2" cubes
• 1 (10 ounce) can diced tomatoes with mild green chilies, drained
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 3 cups thinly sliced romaine lettuce (1/2 of a medium head)
• 11 ounces whole kernel corn, drained
• 15 ounces red kidney beans, rinsed and drained
• 1 cup finely diced green pepper
• 1 cup finely diced red onion
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups shredded cheddar cheese, divided

Recipe

• 1 mix cornbread batter as directed, stirring in the can of chopped green chiles.
• 2 pour the batter into a medium pan and bake per the package directions.
• 3 remove the cornbread from the oven, cool, and cut into 1" cubes.
• 4 while the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat.
• 5 add the chicken and tomatoes; bring to a quick boil, then stir in the spices.
• 6 cover and simmer the chicken mixture for 5 minutes; remove from heat and cool.
• 7 wait until the cornbread and the chicken mixture are completely cool before assembling the salad.
• 8 in a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables.
• 9 in a small bowl, combine the sour cream and mayonnaise.
• 10 spread half of this mixture over the vegetables and sprinkle with half of the cheddar cheese.
• 11 repeat this process, ending with the cheddar cheese.
• 12 cover and chill for at least 2 hours before serving.