Southwestern Chicken & Cornbread Salad

Name: Southwestern Chicken & Cornbread Salad
Prep time: 40 min
Total time: 40 min
Yield: 6-8 people
Cuisine: American
Ingredients: ½ cup red onion; ½ cup cheddar cheese; 1 can (11 ounces) whole kernel sweet corn; 1 can (16 ounces) pinto beans; 1 can (2¼ ounces) olives; 1 cup bell pepper; 1 cup Hidden Valley® Original Ranch® Spicy Ranch Dressing; 1 cup (about 2 medium) tomatoes; 2 cups chicken; 6 cornbread muffins

Prep Time 40 min
Cook Time 0 min
Servings 6-8

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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
seeded, diced tomatoes 1 cup (about 2 medium)
shredded, cooked chicken 2 cups
cornbread muffins very dry, coarsely crumbled, divided 6
Hidden Valley® Spicy Ranch Topping & Dressing

Hidden Valley^® Spicy Ranch 1 cup

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.