Cornbread Salad

1 pkg Cornbread Mix (baked and crumbled)
Head of Romaine Lettuce (shredded)
2 sm Red Tomatoes (chopped)
1 cup Red Onion (diced)
10 slices Bacon (cooked and crumbled)
2 cups Swiss Cheese (shredded)
2-1/2 cups Smoky Turkey or Chicken (chopped)
1 Yellow Pepper (diced)
1/2 Green Pepper (diced)
3 Celery Stalks (chopped)
1/2 cup Yellow Corn
1-1/2 cups Ranch Dressing
1/2 cup Mayonnaise
1/4 cup Buttermilk
2 Green Onions (chopped)
2 tbs Chipotle Peppers in Adobo (chopped)

This is an easy and delicious one! I use a glass Trifle bowl and it really looks great. Make this at least 8 hours before serving and better if you can make it 24 hours ahead. Mix together the ranch dressing, buttermilk and chipotle peppers. And in this order, layer 1/2 of each ingredient listed above and spoon dressing over then repeat:

Cornbread
Lettuce
Tomato
Red Onion
Bacon
Cheese
Turkey or Chicken
Yellow/Green Bell Pepper
Celery
Corn
Dressing

So... the cornbread on bottom and you layer it up from there. Once ready to serve, chop green onions and sprinkle over the top.

Stackalicious!