SOUTHWEST CHICKEN AND CORN BREAD SALAD

Southwest Chicken and Corn Bread Salad image

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

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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

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