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HVR Southwestern Chicken Cornbread Salad Recipe
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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

  1. In a large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. 

  2. Top with ½ cup of the dressing. 

  3. Layer next four ingredients, remaining cornbread and remaining dressing. 

  4. Sprinkle with cheddar cheese. Cover and refrigerate several hours or overnight.

Recipe Notes

Recipe and photograph provided by The Clorox Company/Hidden Valley