How to Make Southwest Chicken and Corn Bread Salad - A Step-by-Step Guide

Southwest Chicken and Corn Bread Salad is a delicious and hearty meal that brings together the bold flavors of the Southwest with the comforting taste of homemade cornbread. This salad is a perfect option for a filling lunch or a light dinner, and it's sure to please even the pickiest eaters.

The star of this recipe is the tender, juicy chicken that's been seasoned with a blend of savory spices and grilled to perfection. The seasoned chicken adds a smoky and slightly spicy flavor to t...

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Ingredients

  • 1 cup ranch dressing
  • ½ cup salsa
  • 6 stale corn bread muffins, coarsely crumbled
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • ½ cup canned corn
  • 1 (4 ounce) can chopped green chile peppers (such as Ortega®)
  • 1 (2.25 ounce) can sliced black olives, drained
  • ½ cup diced bell pepper
  • 2 cups shredded cooked chicken
  • 2 tablespoons crumbled cooked bacon
  • ½ cup diced red onion
  • ½ cup diced tomatoes
  • ½ cup shredded Cheddar cheese

Information

  • Prep Time: 30 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix ranch dressing and salsa together in a small bowl.
  • 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.
  • Nutrition

    517 cal.

    • Total Fat: 32g
    • Saturated Fat: 8g
    • Cholesterol: 47mg
    • Sodium: 1589mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 13g
    • Vitamin C: 33mg
    • Calcium: 205mg
    • Iron: 3mg
    • Potassium: 539mg