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Southwestern Chicken & Cornbread Salad

Southwestern Chicken & Cornbread Salad is southern comfort in a bowl. This salad sounds amazing! I love cornbread and salad and I never thought of putting it together!

Southwestern Chicken & Cornbread Salad
Recipe type: Salad
  • 6 cornbread muffins, very dry, coarsely crumbled, divided
  • 1 can (2¼ ounces) sliced ripe olives, drained
  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel sweet corn, drained
  • 1 cup Hidden Valley® Original Ranch® Spicy Ranch Dressing, divided
  • 1 cup diced bell pepper, assorted colors
  • 2 cups shredded cooked chicken
  • ½ cup diced red onion
  • 1 cup seeded and diced tomatoes (about 2 medium)
  • ½ cup shredded Cheddar cheese
  1. In 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. Sprinkle with cheese.
  4. Cover and refrigerate several hours or overnight.


Thanks Hidden Valley!

Bean Recipes:

Tuscan Chili
Southwestern Chicken & Cornbread Salad<


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