Southwestern Chicken & Cornbread Salad

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


  • 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


  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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Southwestern Chicken & Cornbread Salad is rated 4.7 out of 5 by 54.
Rated 5 out of 5 by from I made this for a potluck 4th of July party. It was great hit, and I was ask to bring OT again.
Date published: 2016-06-30
Rated 5 out of 5 by from P Gresham I love this salad!!! One of my Co-workers made this salad and it blew me away!!! She gave me the info of where she retrieved the recipe, So i registered on Hidden Valley to give this salad thumbs up!!!
Date published: 2015-10-21
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