Southwest Chicken Cornbread Salad

Ingredients

  • 1-2 grilled chicken breasts, cubed into 1-inch pieces
  • 1 pkg. Martha White Mexican Style Cornbread, prepared
  • 1 15-oz. can pinto beans, drained
  • 1/2 red onion, diced
  • 1 medium green pepper, diced
  • 1 15- oz. can whole kernel corn, drained
  • 1 large tomato, seeded and diced
  • 1-1/2 cups shredded cheddar cheese
  • 3 green onions, sliced
  • 2 cups Hidden Valley Ranch Dressing, or Southwest Chiptole Ranch

Instructions

  1. Crumble half the cornbread into a In a large glass bowl or trifle bowl. Layer these ingredients: pinto beans, red onion, green pepper and half the cheese, then evenly pour 1 cup Ranch dressing on top.
  2. Add cubed chicken then crumble remaining cornbread on top.
  3. Next, layer these ingredients: corn, tomatoes, and another cup of Ranch dressing. Top with remaining cheese and garnish with diced green onions.
  4. Cover and refrigerate until ready to serve