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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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