MARTHASTEWART.COM

Recipe From Our Sponsor Hidden Valley

Southwestern Chicken & Cornbread Salad

  • Prep Time 10 minutes
  • Total Time 30 minutes
Add to Shopping List

Ingredients

  • 6 cornbread muffins, very dry, coarsely crumbled, divided
  • 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 Hidden Valley® Spicy Ranch Dressing, divided
  • 1 cup bell pepper, diced, assorted colors
  • 2 chicken breasts, grilled*
  • 1/2 cup red onion, diced
  • 1 cup tomatoes, seeded and diced
  • 1/2 cup Cheddar cheese, shredded

Directions

  1. In large clear salad bowl or trifle dish, layer half of the cornbread followed by olives, pinto beans and corn. Top with 1/2 cup of the dressing. Layer with bell pepper, chicken, onion, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.

  2. Cover and refrigerate several hours or overnight.

Cook's Note:

*Make without the chicken for a great side salad.

More from Food

New From Our Blogs

Shared On Facebook