Southwestern Chicken & Cornbread Salad Recipe -
Southwestern Chicken & Cornbread Salad Recipe
  • READY IN 30 mins

Southwestern Chicken & Cornbread Salad

Recipe by  

"Layers of cornbread, chicken, vegetables and a spicy Ranch dressing make up this tasty salad."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In large clear salad bowl or trifle dish, layer half of the cornbread followed by olives, pinto beans and corn. Top with 1/2 cup of the dressing. Layer with bell pepper, chicken, onion, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
  2. Cover and refrigerate several hours or overnight.
Kitchen-Friendly View


  • *Make without the chicken for a great side salad.

Reviews More Reviews

Dec 19, 2006

An interesting and different salad which presents beautifully. Flavors blend nicely. Definitely could use some "heat". Two suggestions: err on the side of too little rather than too much corn bread (not all muffins are created equal) and after the presentation, I would toss the salad prior to serving.

Nov 14, 2007

This is the best! Easy to prepare. I purchased the pre-cooked, sliced, fajita style chicken in the regrigerated meat section. I've made it serveral times and I get rave reviews and lots of people wanting the recipe. Great do-ahead. Taste even better the next day.


4 Ratings

May 22, 2007

This recipe was ok. Interesting and the layers done in a trifle bowl looked quite pretty. Overall just did not care for the texture of the cornbread with the salad ingredients. I think a nice taco salad with a slice of cornbread on the side would give the same desired effect.


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  • Calories
  • 659 kcal
  • 33%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 1355 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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