Southwestern Chicken &Cornbread Salad
Ingredients(10)
- ½ cup
diced red onion
- ½ cup
shredded cheddar cheese
- 1 can (11 ounces)
drained whole kernel sweet corn
- 1 can (16 ounces)
pinto beans rinsed, drained
- 1 can (2¼ ounces)
sliced, ripe olives
- 1 cup
diced bell pepper assorted colors
- 1 cup
- 1 cup (about 2 medium)
seeded, diced tomatoes
- 2 cups
shredded, cooked chicken
- 6
cornbread muffins very dry, coarsely crumbled, divided
For safe meat preparation, reference the USDA website.
Steps(2)
- 1
In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
- 2
Cover and refrigerate several hours or overnight.
Have You Tried These Yet?
Ranch Swag
- Save
- Buy
- Share
- Text