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
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In a large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients.
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Top with ½ cup of the dressing.
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Layer next four ingredients, remaining cornbread and remaining dressing.
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Sprinkle with cheddar cheese. Cover and refrigerate several hours or overnight.
Recipe Notes
Recipe and photograph provided by The Clorox Company/Hidden Valley
