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Southwestern Chicken & Cornbread Salad

By: Hidden Valley® Ranch

"Layers of cornbread, chicken, vegetables and a spicy Ranch dressing make up this tasty salad."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 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
1 cup Hidden Valley® Spicy Ranch Dressing, divided
1 cup bell pepper, diced, assorted colors
2 chicken breasts, grilled*
1/2 cup red onion, diced
1 cup tomatoes, seeded and diced
1/2 cup Cheddar cheese, shredded

Directions

In large clear salad bowl or trifle dish, layer half of the cornbread followed by olives, pinto beans and corn. Top with 1/2 cup of the dressing. Layer with bell pepper, chicken, onion, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
Cover and refrigerate several hours or overnight.