August 12, 2010

Southwestern Chicken & Cornbread Salad

  • Servings: 6-8 - Prep time: 40mins - Total time: 4hours - 40mins.

  • 6 cornbread muffins, very dry, coarsely crumbled, divided

  • 1 can (2¼ ounces) sliced ripe olives, drained

  • 1 can (16 ounces) pinto beans, rinsed and drained

  • 1 can (11 ounces) whole kernel sweet corn, drained

  • 1 cup Hidden Valley Original Ranch Spicy Ranch Dressing, divided

  • 1 cup diced bell pepper, assorted colors

  • 2 cups shredded cooked chicken

  • ½ cup diced red onion

  • 1 cup seeded and diced tomatoes (about 2 medium)

  • ½ cup shredded Cheddar cheese

  • 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. 

  • Cover and refrigerate several hours or overnight.
  • 1 comment:

    Anonymous said...

    This is really awesome! I've made it for pot luck twice now and it gets a great response. It both looks good and tastes great plus it's extremely easy to make! Excellent Recipe!!!