Cornbread Salad
A Layered Salad Recipe With All the Flavors of Texas
Cornbread, black beans, and grilled chicken make this cornbread salad recipe a real treat.
Most layered salads use a mayonnaise-based dressing, such as ranch. What makes this layered salad recipe unique is the cool citrus lime dressing, made with sour cream, yogurt and freshly-squeezed lime juice. It's light, refreshing and adds a real zing to this salad.
Use Greek-style yogurt if you can find it. It's thicker than regular plain yogurt and will make this salad dressing heartier. Fage is one brand. Trader Joe's also has its own brand of Greek yogurt.
This cornbread salad recipe makes a perfect light dinner when the weather is warm. Serve it with oven fried zucchini, elegant ambrosia fruit salad and frozen strawberry margarita pie for dessert.
This cornbread salad also makes an excellent side dish. Just omit the grilled chicken breast.
Layered Cornbread Salad Recipe
- 1 6 ounce package dry cornbread mix
- 2 cups cool citrus lime dressing (recipe follows)
- 2 cups shredded romaine or iceberg lettuce
- 2 cups seeded and chopped tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 large orange pepper, chopped
- 2 cups grilled chicken chunks or shredded Rotisserie chicken breast
- 1 large red onion, chopped
- 2 slices turkey bacon
Prepare cornbread according to package directions. Allow to cool completely. Prepare cool citrus lime dressing (recipe below). Set aside.
Crumble half the cornbread in the bottom of a large, clear glass bowl (you want to be able to see all the layers of the salad through the sides of the bowl). Top with the shredded lettuce, 1 cup of the chopped tomatoes, half the black beans, half of the orange pepper, 1 cup of the grilled chicken chunks and half the chopped red onion. Spread one cup of the cool citrus lime dressing on top.
Top with remaining corn bread, tomatoes, black beans, orange pepper, grilled chicken, and red onion. Top with remaining cool citrus lime dressing. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Just before serving, cook the turkey bacon, drain on a paper towel and crumble on top of the salad.
Cool Citrus Lime Dressing
- 1 cup non-fat sour cream
- 1 cup non-fat plain Greek yogurt
- zest of one lime
- 1/4 cup freshly-squeezed lime juice
- 1/4 tsp. cayenne pepper or hot sauce
Whisk all ingredients together. Serve immediately or cover and refrigerate.
Serves 10 to 12.
Per serving (based on 12): 218 calories, 4 g fat (1 g saturated fat), 23 mg cholesterol, 31 g carbohydrate, 4 g fiber, 14 g protein, 15% vitamin A, 69% vitamin C, 13% calcium, 10% iron
For more healthy main dish salad recipes, see also:
