Southwestern Chicken & Cornbread Salad

55 Reviews
  • Prep 40 m
  • Cook 0 m
  • Total 40 m
Servings: 6-8

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 Hidden Valley® Spicy Ranch
  • 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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