SOUTHWEST CHICKEN AND CORN BREAD SALAD
This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.
Provided by Shirley
Categories Salad
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g
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Cassidy Lewis
[email protected]Tasty!
Marjana Akther
[email protected]This salad was a hit at my last potluck! Everyone raved about the unique flavors and textures. The chicken was tender and juicy, and the cornbread added a nice sweetness and crunch. I highly recommend this recipe!
Magic Minecraft C playz (Cass Tech)
[email protected]My family loved this dish! The flavors were so fresh and flavorful. I especially liked the combination of the sweet cornbread and the spicy chicken. I will definitely be making this again!