Pecos Chicken Cornbread Salad
Looking for a show-stopping dish that’s equal parts hearty and refreshing? Pecos Chicken Cornbread Salad is a vibrant, layered salad that’s as satisfying as it is colorful. Featuring golden cornbread crumbles, tender shredded chicken coated in a rich blend of ranch dressing and barbecue sauce, and a medley of black beans, corn, cherry tomatoes, and crisp lettuce, this dish is a true crowd-pleaser. Topped with shredded cheddar cheese, green onions, and optional fresh cilantro, it’s bursting with bold Southwestern flavors. Perfect for potlucks, picnics, or a quick family dinner, this no-fuss recipe comes together in just 40 minutes and serves up to six. Elevate your salad game with this crave-worthy combination of textures and tastes!
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Ingredients
- 1 box Cornbread mix
- 0.75 cups Milk
- 1 large Eggs
- 3 cups Cooked chicken breast
- 1 cup Ranch dressing
- 0.5 cup Barbecue sauce
- 1 can Black beans (drained and rinsed)
- 1 cup Corn kernels (drained, canned or frozen)
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Shredded cheddar cheese
- 0.5 cup Green onions (sliced)
- 0.25 cup Cilantro (chopped, optional)
- 4 cups Lettuce (shredded)
Directions
Step 1
Preheat your oven to 400°F (200°C). Grease or line a baking dish for the cornbread.
Step 2
Prepare the cornbread according to package instructions using the mix, milk, and egg. Bake for approximately 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely.
Step 3
Meanwhile, shred the cooked chicken breast into bite-sized pieces. In a small bowl, toss the chicken with ranch dressing and barbecue sauce until evenly coated.
Step 4
Crumble the cooled cornbread into small chunks and set aside.
Step 5
In a large glass trifle bowl or serving dish, layer the ingredients in the following order: cornbread chunks, black beans, corn, shredded lettuce, cherry tomatoes, and dressed chicken mixture.
Step 6
Sprinkle the shredded cheddar cheese, sliced green onions, and chopped cilantro (if using) on top of the salad as garnish.
Step 7
Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
Step 8
Serve chilled as a layered salad or gently toss before serving for a mixed presentation.
Nutrition Facts
| Serving size | (2609.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3946.6 |
| Total Fat 164.6g | 0% |
| Saturated Fat 47.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 832.9mg | 0% |
| Sodium 7108.3mg | 0% |
| Total Carbohydrate 367.2g | 0% |
| Dietary Fiber 36.6g | 0% |
| Total Sugars 135.1g | |
| Protein 263.5g | 0% |
| Vitamin D 121.5IU | 0% |
| Calcium 2171.4mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 4234.3mg | 0% |
Source of Calories