Skip to main content New<> this month
Get the Allrecipes magazine

Southwest Chicken and Corn Bread Salad

Rated as 4 out of 5 Stars

"This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken."
Added to shopping list. Go to shopping list.


3 h 30 m servings 517
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Mix ranch dressing and salsa together in a small bowl.
  2. Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.


  • Cook's Note:
  • Substitute frozen corn for the canned if desired. Use rotisserie chicken or canned chicken if desired.

Nutrition Facts

Per Serving: 517 calories; 32.4 44.3 13.3 47 1589 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Easy to add what you like and remove what you don't!