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Southwestern Cornbread Chicken Salad

This Southwestern Cornbread and Chicken Salad is a wonderful salad or appetizer to serve any day and if Southwestern foods are a little too spicy for you, this is the way to go.  I call it Cinco de Mayo for the fainthearted.  I love spicy food but it does NOT love me.  This, however, is packed with flavor and is a great go-to food that can be used as a salad or an appetizer and can easily be made with ingredients, most of which, you probably already have on hand.  I saw this recipe on Martha Stewart and switched it around just a bit and everybody that has tried it, really likes it!

Southwestern Cornbread Chicken Salad

Mary Beth
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Ingredients
  

  • 2 small boxes of Cornbread Mix 8.5 ounces each
  • 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 can chicken breast 12.5 ounces drained
  • 1 cup tomatoes seeded and diced
  • ½ cup Cheddar cheese shredded

Instructions
 

  • Prepare and bake the cornbread according to the package directions using a 9 x 12 inch well greased pan. Allow to cool and crumble into large pieces.
  • 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 chicken, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
  • Cover and refrigerate several hours or overnight.
Tried this recipe? Let me know what you think!Mention @TheHowToHome or tag #thehowtohome!

This is a great recipe to make for upcoming summer picnics and get togethers.

Linking to:  Yesterday on TuesdayPretty Thinks by Keren DukesLive Laugh Rowe,

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