Southwestern Chicken & Cornbread Salad

  • Shop

    10
    ingredients
  • Prep Time

    40
    minutes
  • Total

    40
    minutes
  • Reviews

    54

Ingredients

  • ½ cup diced red onion
  • ½ cup shredded cheddar cheese
  • 1 can (11 ounces) drained whole kernel sweet corn
  • 1 can (16 ounces) pinto beans rinsed, drained
  • 1 can (2¼ ounces) sliced, ripe olives
  • 1 cup diced bell pepper assorted colors
  • 1 cup divided Hidden Valley® Original Ranch® Spicy Ranch Dressing
  • 1 cup (about 2 medium) seeded, diced tomatoes
  • 2 cups shredded, cooked chicken
  • 6 cornbread muffins very dry, coarsely crumbled, divided

Directions

  1. 1. 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.
  2. 2. Cover and refrigerate several hours or overnight.
- For safe meat preparation, reference the USDA website.
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