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Southwest Chicken Cornbread Salad

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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


Southwest Chicken Cornbread Salad


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.

Add cubed chicken then crumble remaining cornbread on top.

Next, layer these ingredients: corn, tomatoes, and another cup of Ranch dressing. Top with remaining cheese and garnish with diced green onions.

Cover and refrigerate until ready to serve


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