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!
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
1/2 cup Cheddar cheese, shredded
- 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.
This is a great recipe to make for upcoming summer picnics and get togethers.