Chicken Salsa Cornbread Salad

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• Servings: 5
• 1 (6 ounce) package martha mexican cornbread mix
• 2/3 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
• 1/2 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

Recipe

• 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.