Southwestern Chicken and Cornbread Salad

🧂 Ingredients

• 8.5 oz. box Jiffy Corn Muffin Mix
• 1/2 cup half-and-half

  or milk
• 1 large egg
• 1 cup Hidden Valley Spicy Ranch Dressing

  divided use
• cornbread muffins

  very dry, coarsely crumbled (the Jiffy package makes 6 muffins)
• 2 1/4 oz. can ripe olives

  sliced and drained
• 16 oz. can pinto beans

  rinsed and drained
• 11 oz. can whole kernel corn

  drained
• 1 cup bell pepper

  diced (assorted colors)
• 2 cups cooked chicken

  shredded
• 1/2 cup red onion

  diced
• 1 cup tomatoes

  seeded and diced (about 2 medium tomatoes)
• 1/2 cup sharp Cheddar cheese

  shredded

Instructions

• 1 Whisk ingredients in a small bowl.
• 2 Pour mixture into six greased regular-size muffin tins, filling each about 2/3
  full.
• 3 Bake at 400º for 15-20 minutes, or until golden brown.
• 4 Allow muffins to cool completely before removing from muffin pan.
• 5 Use in recipe as directed below.
• 6 In a large clear salad bowl or trifle dish, layer half of the cornbread.
• 7 Top with olives, then pinto beans, then corn.
• 8 Spread with 1/2 cup of the Spicy Ranch salad dressing.
• 9 Sprinkle with diced assorted bell peppers.
• 10 Spread shredded chicken over top.
• 11 Top with diced red onion and then seeded tomatoes.
• 12 Sprinkle remaining cornbread over all.
• 13 Top with remaining 1/2 cup Spicy Ranch Dressing.
• 14 Sprinkle with Cheddar cheese.
• 15 Cover and refrigerate several hours.
• 16 If desired, garnish with additional tomatoes and/or green onions on top.

Nutrition Info