Southwestern Chicken & Cornbread Salad

Directions

In large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight.

Ingredients

• 1 cup Hidden Valley® Spicy Ranch Dressing, divided
• 6 Cornbread muffins, very dry, coarsely crumbled, divided
• 1 can (2-1/4 oz.)Sliced ripe olives, drained
• 1 can (16 oz.)Pinto beans, rinsed and drained
• 1 can (11 oz.)Whole kernel sweet corn, drained
• 1 cup Diced bell pepper, assorted colors
• 2 cups Shredded cooked chicken
• 1/2 cup Diced red onion
• 1 cup Seeded & diced tomatoes (about 2 medium)
• 1/2 cup Shredded Cheddar cheese

Parsed from recipe text (no separate ingredient records).