Southwestern Chicken & Cornbread Salad
Ingredients(10)
diced red onion
½ cup
shredded cheddar cheese
½ cup
drained whole kernel sweet corn
1 can (11 ounces)
pinto beans rinsed, drained
1 can (16 ounces)
sliced, ripe olives
1 can (2¼ ounces)
diced bell pepper assorted colors
1 cup
1 cup
seeded, diced tomatoes
1 cup (about 2 medium)
shredded, cooked chicken
2 cups
cornbread muffins very dry, coarsely crumbled, divided
6
For safe meat preparation, reference the USDA website.
Steps(2)
- 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
Cover and refrigerate several hours or overnight.
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