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A fabulous make-ahead main dish salad!

Southwestern Chicken & Cornbread Salad

1 cup Hidden Valley Spicy Ranch Dressing, divided use
6 cornbread muffins, very dry, coarsely crumbled, divided use
1 (2 1/4-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 diced bell pepper, assorted colors
2 cups shredded cooked chicken
1/2 cup diced red onion
1 cup seeded and diced tomatoes (about 2 medium)
1/2 cup shredded cheddar cheese

1. In a large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread and remaining dressing. Sprinkle with cheddar cheese. Cover and refrigerate several hours or overnight.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of The Clorox Company/Hidden Valley, member of The Association For Dressings and Sauces.