adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Southwest Chicken and Corn Bread Salad
Southwest Chicken and Corn Bread Salad
0 Likes
Prep Time:
30 minutes
Total Time:
210 minutes
Southwest-inspired chicken and cornbread salad with green chile peppers, salsa, and pinto beans.
Ingredients:
  • 1 cup ranch dressing
  • 0.5 cup salsa
  • 6 stale corn bread muffins, coarsely crumbled
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 0.5 cup canned corn
  • 1 (4 ounce) can chopped green chile peppers (such as Ortega®)
  • 1 (2.25 ounce) can sliced black olives, drained
  • 0.5 cup diced bell pepper
  • 2 cups shredded cooked chicken
  • 2 tablespoons crumbled cooked bacon
  • 0.5 cup diced red onion
  • 0.5 cup diced tomatoes
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Combine ranch dressing and salsa in a small bowl.
  • In a large bowl, alternate layers of half of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives, and top with half of the dressing mixture. Follow with layers of bell pepper, chicken, bacon, onion, and tomatoes. Finish with remaining corn bread crumbles, dressing mixture, and a sprinkle of Cheddar cheese on top. Cover with plastic wrap and refrigerate for 3 to 4 hours to allow flavors to meld.

Similar Recipes