Ingredients Jump to Instructions ↓

  1. 1 cup Hidden Valley Spicy Ranch Dressing - divided use

  2. 6 cornbread muffins, very dry, coarsely crumbled - divided use

  3. 1 (2 1/4-ounce) can sliced ripe olives, drained

  4. 1 (16-ounce) can pinto beans, rinsed and drained

  5. 1 (11-ounce) can whole kernel sweet corn, drained

  6. 1 cup diced bell pepper, assorted colors

  7. 2 cups shredded cooked chicken

  8. 1/2 cup diced red onion

  9. 1 cup seeded and diced tomatoes (about 2 medium)

  10. 1/2 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large clear salad bowl or trifle dish, layer half of the crumbled cornbread muffins, followed by next three ingredients (olives, pinto beans and corn). Top with 1/2 cup of the dressing. Layer next four ingredients (bell pepper, cooked chicken, red onion and tomatoes), remaining crumbled cornbread muffins and remaining dressing. Sprinkle with cheddar cheese. Cover and refrigerate several hours or overnight.


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