Southwestern Chicken & Cornbread Salad
Recipe and photograph provided by The Clorox Company/Hidden Valley
Southwestern Chicken & Cornbread Salad
Servings: 8 servings
Ingredients
- 1 C. Your favorite spicy ranch dressing divided
- 6 Cornbread muffins very dry, coarsely crumbled, divided
- 1 Can 2-1/4 oz. Sliced ripe olives, drained
- 1 Can 16-oz. Pinto beans, rinsed and drained
- 1 Can 11oz. Whole kernel sweet corn, drained
- 1 C. Diced bell pepper assorted colors
- 2 C. Shredded cooked chicken
- ½ C. Diced red onion
- 1 C. Seeded and diced tomatoes about 2 medium
- ½ C. Shredded cheddar cheese
Directions
In a 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 cheddar cheese. Cover and refrigerate several hours or overnight.
Recipe Notes
Recipe and photograph provided by The Clorox Company/Hidden Valley
