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    • Lydia Hsiao

      SOUTHWESTERN CHICKEN CORNBREAD SALAD 6 cornbread muffins, very dry, coarsely crumbled, divided 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 cup bell pepper, diced, assorted colors 2 chicken breasts, grilled* 1/2 cup red onion, diced 1 cup tomatoes, seeded and diced 1/2 cup Cheddar cheese, shredded

    • Julie Cox

      Southwest Chicken & Cornbread Salad- prepare the day before or at least several hours ahead. Prep time: 40 min Servings: 6 6 cornbread muffins, sliced ripe olives, 1 can pinto beans, 1 can corn, 1 cup Hidden Valley® Original Ranch® Spicy dressing, 1 cup diced bell pepper, assorted colors 2 C cooked chicken red onion tomatoes ½ cup shredded Cheddar cheese

    • Shannon Mead

      Southwestern chicken cornbread salad recipe from martha stewart

    • Raeleen Ballard Reed

      Southwestern Chicken Salad

    • French Pantry

      Says "This is one of my favorite recipes and yes it is as good as it looks" -Southwestern Chicken & Cornbread Salad

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