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 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.
Calories: