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
- 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.
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