Name: Southwest Chicken and Corn Bread Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Ranch dressing - 1 cup; Salsa - ½ cup; Stale corn bread muffins, coarsely crumbled - 6; Pinto beans, rinsed and drained - 1 (16 ounce) can; Canned corn - ½ cup; Chopped green chile peppers (such as Ortega®) - 1 (4 ounce) can; Sliced black olives, drained - 1 (2.25 ounce) can; Diced bell pepper - ½ cup; Shredded cooked chicken - 2 cups; Crumbled cooked bacon - 2 tablespoons; Diced red onion - ½ cup; Diced tomatoes - ½ cup; Shredded Cheddar cheese - ½ cup

Ingredients for - Southwest Chicken and Corn Bread Salad

1. Ranch dressing 1 cup

2. Salsa ½ cup

3. Stale corn bread muffins, coarsely crumbled 6

4. Pinto beans, rinsed and drained 1 (16 ounce) can

5. Canned corn ½ cup

6. Chopped green chile peppers (such as Ortega®) 1 (4 ounce) can

7. Sliced black olives, drained 1 (2.25 ounce) can

8. Diced bell pepper ½ cup

9. Shredded cooked chicken 2 cups

10. Crumbled cooked bacon 2 tablespoons

11. Diced red onion ½ cup

12. Diced tomatoes ½ cup

13. Shredded Cheddar cheese ½ cup

How to cook deliciously - Southwest Chicken and Corn Bread Salad

1 . Stage

Mix ranch dressing and salsa together in a small bowl.

2 . Stage

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.