Southwestern Chicken & Cornbread Salad
- 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
- Produce
- Bell pepper (1 cup)
- Pinto beans (1 (16 ounce) can)
- Red onion (1/2 cup)
- Sweet corn, whole kernel (1 (11 ounce) can)
- Tomatoes (1 cup)
- Meat
- Chicken breasts (2)
- Condiments
- Hidden valley spicy ranch dressing (1 cup)
- Ripe olives (1 (2.25 ounce) can)
- Bread & Baked Goods
- Cornbread muffins, very dry (6)
- Dairy
- Cheddar cheese (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 16, 2012 (7 months ago).
110 people saved this recipe.
