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Southwest Chicken Cornbread Salad

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Southwest Chicken Cornbread Salad | Life, Love, and Good Food

If you saw my recipe for Mexican Cornbread Muffins earlier this week, you may remember that I mentioned that I like to freeze some of them when I bake up a batch (the recipe makes two dozen). Having them on hand makes putting together a big bowl of Southwest Chicken Cornbread Salad much easier and quicker! Of course, you can substitute any cornbread in this recipe, but I think the muffins work especially well. This salad has it all — spicy cornbread, grilled chicken, fresh veggies, cheddar cheese, and of course, Ranch dressing — making it a delicious one bowl meal!

Southwest Chicken Cornbread Salad | Life, Love, and Good FoodMake the salad ahead of time and let it chill for a couple of hours. If you like a little more spice, stir in a half cup of salsa with the Ranch Dressing or substitute Southwest Chiptole Ranch Dressing. This salad will keep well refrigerated for several days, so it’s a good “make-ahead” dish. Enjoy!

Southwest Chicken Cornbread Salad | Life, Love, and Good Food

Yield: 8 servings

Southwest Chicken Cornbread Salad

Southwest Chicken Cornbread Salad | Life, Love, and Good Food

Southwest Chicken Cornbread Salad has it all - spicy cornbread, grilled chicken, fresh veggies, cheese, and Ranch dressing - a delicious one bowl meal!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1-2 grilled chicken breasts, cubed into 1-inch pieces
  • 1 pkg. Martha White Mexican Style Cornbread, prepared
  • 1 15-oz. can pinto beans, drained
  • 1/2 red onion, diced
  • 1 medium green pepper, diced
  • 1 15- oz. can whole kernel corn, drained
  • 1 large tomato, seeded and diced
  • 1-1/2 cups shredded cheddar cheese
  • 3 green onions, sliced
  • 2 cups Hidden Valley Ranch Dressing, or Southwest Chiptole Ranch

Instructions

  1. Crumble half the cornbread into a In a large glass bowl or trifle bowl. Layer these ingredients: pinto beans, red onion, green pepper and half the cheese, then evenly pour 1 cup Ranch dressing on top.
  2. Add cubed chicken then crumble remaining cornbread on top.
  3. Next, layer these ingredients: corn, tomatoes, and another cup of Ranch dressing. Top with remaining cheese and garnish with diced green onions.
  4. Cover and refrigerate until ready to serve.

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Nutrition Information:

Yield:

8

Serving Size:

8 Servings

Amount Per Serving: Calories: 559Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 92mgSodium: 1015mgCarbohydrates: 30gFiber: 4gSugar: 8gProtein: 25g

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angel phillips

Tuesday 21st of January 2020

Coworker made this at our potluck and it was fabulous!!!

Sheila Thigpen

Tuesday 21st of January 2020

Angel, so glad you liked the recipe! I haven't made it in a while myself, so I may just need to do that yet this week :)

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