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
- ½ 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 ½ cup of the dressing. Layer with chicken, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
- Cover and refrigerate several hours or overnight.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
This is a great recipe to make for upcoming summer picnics and get togethers.