Southwestern Chicken & Cornbread Salad

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    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

Salad

  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.
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Ratings & Reviews

  • Overall Rating ★★★★
  • Total Reviews 54
  • Satisfaction 94%