Southwestern Chicken & Cornbread Salad
- Servings: 6-8
- Prep time: 40m
- Total time: 4h 40m
- Categories: Picnic/Barbeque
- Dish Type: Salad
- Cuisine: Southwestern
- Featured Product: Hidden Valley® Spicy Ranch
Ingredients
- 6 cornbread muffins, very dry, coarsely crumbled, divided
- 1 can (2¼ ounces) sliced ripe olives, drained
- 1 can (16 ounces) pinto beans, rinsed and drained
- 1 can (11 ounces) whole kernel sweet corn, drained
- 1 cup Hidden Valley® Original Ranch® Spicy Ranch Dressing, divided
- 1 cup diced bell pepper, assorted colors
- 2 cups shredded cooked chicken
- ½ cup diced red onion
- 1 cup seeded and diced tomatoes (about 2 medium)
- ½ cup shredded Cheddar cheese
Instructions
In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
Cover and refrigerate several hours or overnight.
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