Chicken, Cheddar and Cornbread Salad with Homemade Ranch

When my sister Heidi and I were both pregnant with our boys in New York, I told you that we had daily cravings for chocolate peanut butter oatmeal bars. What I didn't tell you was that in between our sweet treats, we'd cleanse the palate with a cool and refreshing cornbread salad. And what I also didn't mention was that it was the middle of February. In icy upstate New York. But we didn't care about such trivial things. (Our husbands were probably wishing for stew, but were smart enough to defer.) I'm never greedier for good food then when I'm pregnant, and the dropping thermometer wasn't going to interfere with my cravings, no sir. As much as I love this salad, now, 100 percent unpregnant, I save it for the golden summer months. And that time is now! Make some before it's time for apple crisps and PTA meetings and Trapper-Keeper folders. I promise that you'll love it, pregnant or 100 percent not.

Money Saving Tips: Plan on making this delectable salad as a way to use up some leftovers. Being creative with your leftovers is a practical way to save your food money, as well as your valuable time. Almost any kind of chopped leftover chicken will work well-even barbecued chicken. And of course, in the starring role is the leftover cornbread. Cut any leftover cornbread into 1 inch cubes and store them in the freezer for making this salad. Never, ever, ever throw out any cornbread. Hoard it for salads in the summer and for stuffing in fall and soup croutons in the winter. I've made this salad with from-scratch cornbread and from cornbread mixes as well, and loved them both, but Ina Garten's cornbread recipe is particularly toothsome here.

Chicken, Cheddar and Cornbread Salad with Homemade Ranch
Estimated Cost: $8.00
Notes: This is so versatile you could almost swap anything. The essential things are the cornbread and the ranch.
8 cups salad greens (I used romaine)
2 cups cornbread cubes
1 cup shredded cheddar cheese
2 cups chopped fully cooked chicken (I used plain poached again)
1 cup canned kidney beans, rinsed and drained
2 cups corn kernels, fresh or frozen thawed
1 carrot, chopped
1/2 cup chopped red onion or scallions
1 large tomato, chopped
1/4 cup chopped cilantro
Homemade Buttermilk Ranch (scroll down for recipe)
Layer the above ingredients in the order listed on four individual plates. Drizzle with Ranch and serve.
Coming Tomorrow:
Chocolate Chip Cookie "Pizookies"

New Fashioned Buttermilk Ranch Dressing

An Updated American Sensation....

Once you try homemade ranch, there's no turning back. The stuff in the bottle tastes like school lunch food, something to tolerate in seventh grade but to unilaterally shun as an adult. I admit the little packets of Hidden Valley have a pleasant flavor and tang, but the really authentic real buttermilk dressing is vastly superior. For my favorite version, I've updated the flavor of traditional Ranch by adding a pinch of hot pepper, lots of fresh lemon juice and some fresh cilantro.


Plus this Ranch o' my heart is just better for you. It has some mayonnaise, that's a given, but really not that much in the grand scheme of things. My dressing is less than 1/3 fat, compared to almost 100 percent fat for the bottled stuff. (Less than 4 grams of fat per tablespoon for my version, compared to up to 13 grams of fat for some bottled versions-not to mention all of the icky additives, etc.) You can make it even lighter by using light mayo or whole milk yogurt, but for the best quality, stick with good old mayo-preferably Hellman's or Best Food's.

But here you are at Prudence Pennywise, not just for good health and good eats, but also to save a buck. Check out the tips below to be see substitutions and money saving ideas. Any way you do it, making homemade dressing will put some girth in your pocketbook, right where you want it. Stay tuned-tomorrow I'm showcasing a chicken and cornbread salad, smothered in this ranch dressing.

Make it Cheap Tips: If you can't find a cheap lemon, use limes, or even cider vinegar (about 3 tablespoons.) Grated onion can replace the scallions. You can also make some "fake" buttermilk by placing 1 tablespoon of lemon juice in a 1 cup measuring cup. Pour in milk to the top and let stand for five minutes.
New Fashioned Buttermilk Ranch Dressing
Estimated Cost: $1.75
Notes: You'll love this crowd pleasing dressing on plain greens, for dipping with vegetables, or even chicken strips or fries.
2 small cloves garlic
1/2 teaspoon salt
1/2 cup mayonnaise, or whole milk yogurt
1 cup low fat or fat free buttermilk
juice of one whole lemon
2 tablespoons finely chopped cilantro (parsley, basil, or dill also work well)
2 tablespoons finely chopped scallions
1/2 teaspoon black pepper
dash of cayenne or chipotle chili powder, or other spicy chili powder
You can make this in the blender by processing all ingredients until smooth, or follow the directions below.
In a small bowl, mash garlic and salt to form paste. Stir in mayonnaise and buttermilk, whisking until smooth. Add in lemon juice, cilantro, scallions, pepper, and chili powder. Taste dressing and adjust salt and pepper to taste. Dressing will keep for two weeks in the fridge, if you are careful not to dip in a finger-good luck with that!
Coming Tomorrow:
Chicken and Cheddar Cornbread Salad with New Fashioned Buttermilk Ranch