Try this Southwestern Chicken and Cornbread Salad recipe, or contribute your own.
Suggest a better description-In a large clear salad bowl, 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.
-Cover and refrigerate several hours or overnight.
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Serving Size: 1 Serving (1578g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1835 | ||
Calories from Fat: 315 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 351.1mg | 108 % | |
Sodium 3215.4mg | 111 % | |
Potassium 3165.7mg | 83 % | |
Total Carbohydrate 213.6g | 63 % | |
Dietary Fiber 33.6g | 134 % | |
Sugars, other 180g | ||
Protein 161.5g | 231 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1835
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