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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."
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Ingredients

3 h 30 m servings 517 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • 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 g fat; 44.3 g carbohydrates; 13.3 g protein; 47 mg cholesterol; 1589 mg sodium. Full nutrition

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