Toasted Cornbread and Barbecue Chicken Salad
Ingredients
- 1 (6-oz) pkg cornbread mix
- 6 Tbsp butter, divided
- 2 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1¼ cups barbecue sauce, divided
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (14.5-oz) can red kidney beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 pint grape tomatoes, halved
- 1 (8-oz) pkg shredded Cheddar cheese
- ½ cup buttermilk Ranch dressing
Instructions
- Bake cornbread according to package directions; cut into 1-inch cubes, and place on a rimmed baking sheet.
- Adjust oven temperature to 400°F. Melt 4 Tbsp butter; drizzle over cornbread, and toss. Bake 15 to 20 minutes or until cornbread is toasted; cool.
- Meanwhile, melt 2 Tbsp butter in a large skillet. Season chicken lightly with salt and pepper. Add to skillet, and cook 6 to 8 minutes or until done. Stir in ½ cup barbecue sauce.
- Cook corn according to package directions. Toss together corn, beans, bell pepper, tomatoes, cheese, and chicken in a large bowl. Add cornbread, and toss.
- Divide among 6 plates; stir together Ranch dressing and ¾ cup barbecue sauce. Serve with salads. Drizzle with additional dressing, if desired.
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