Southwestern Chicken & Cornbread Salad
This is a fabulous make-ahead main dish salad that's a big hit at picnics, parties and potluck dinners.
1 cup Hidden Valley Spicy Ranch Dressing - divided use
6 cornbread muffins, very dry, coarsely crumbled - divided use
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
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
- In a large clear salad bowl or trifle dish, layer half of the crumbled cornbread muffins, followed by next three ingredients (olives, pinto beans and corn). Top with 1/2 cup of the dressing. Layer next four ingredients (bell pepper, cooked chicken, red onion and tomatoes), remaining crumbled cornbread muffins 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.