Southwest Chicken and Corn Bread Salad recipe
All Recipes Salad
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
Nutrition Info
- 517.4 caloriescarbohydrate: 44.3 gcholesterol: 46.9 mgfat: 32.4 gfiber: 7.4 gprotein: 13.3 gsaturatedFat: 7.6 gservingSize: -sodium: 1588.9 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Southwest Chicken and Corn Bread Salad
Directions
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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.