Chicken Salsa Cornbread Salad

Vickie G.
on 12/15/08 10:09 pm - AL

REALIZE Band on 03/30/09

CORNBREAD
1 (6 oz.)	package Martha White® Mexican Cornbread 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.

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