Recipe by Hidden Valley® Ranch
"Layers of cornbread, chicken, vegetables and a spicy Ranch dressing make up this tasty salad."
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cornbread muffins, very dry, coarsely crumbled, divided
1 (2.25 ounce) can
sliced ripe olives drained
1 (16 ounce) can
pinto beans, rinsed and drained
1 (11 ounce) can
whole kernel sweet corn, drained
Hidden Valley® Spicy Ranch Dressing, divided
bell pepper, diced, assorted colors
chicken breasts, grilled*
red onion, diced
tomatoes, seeded and diced
Cheddar cheese, shredded
An interesting and different salad which presents beautifully. Flavors blend nicely. Definitely could use some "heat". Two suggestions: err on the side of too little rather than too much corn bread (not all muffins are created equal) and after the presentation, I would toss the salad prior to serving.
This is the best! Easy to prepare. I purchased the pre-cooked, sliced, fajita style chicken in the regrigerated meat section. I've made it serveral times and I get rave reviews and lots of people wanting the recipe. Great do-ahead. Taste even better the next day.
This recipe was ok. Interesting and the layers done in a trifle bowl looked quite pretty. Overall just did not care for the texture of the cornbread with the salad ingredients. I think a nice taco salad with a slice of cornbread on the side would give the same desired effect.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Chicken & Cornbread Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 334
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