Barbecue Chicken Cornbread Pie
Tomato-Avocado Wedge Salad
Ingredients
- 1 (8-oz) box cornbread mix
- 2 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cubed
- 1 cup barbecue sauce
- ¾ cup frozen yellow corn kernels, thawed
- 1 Roma tomato, thinly sliced
- ½ small red onion, thinly sliced
- ½ (8-oz) pkg shredded colby-Jack cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Prepare cornbread mix according to package directions. Spread batter onto a lightly greased pizza pan. Bake 10 minutes or until golden brown.
- Meanwhile, melt butter in a large skillet over medium-high heat; add chicken to skillet, and season lightly with salt and pepper. Cook, stirring occasionally, until chicken is browned and done. Stir in barbecue sauce and corn. Remove from heat.
- Spoon chicken mixture over baked cornbread. Top with tomato, onion, and cheese.
- Bake 10 minutes or until cheese is melted and cornbread is golden brown. Sprinkle with cilantro.
Side Dish Ingredients
- ½ head iceberg lettuce
- 1 avocado, chopped
- 1 tomato, chopped
- ¼ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 2 wedges. Top lettuce with avocado and tomato. Drizzle with dressing just before serving.
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