Southwestern Chicken and Cornbread Salad
What You Need:
6 Wellsley Farms Cornbread Muffins, coarsely crumbled and dried overnight or in low oven, divided
2 medium Tomatoes, seeded, diced (about 1 cup)
1 (16 oz.) can Goya Black Beans, rinsed, drained
½ Wellsley Farms Red Onion, diced (about ½ cup)
2 cups shredded Wellsley Farms Rotisserie Chicken*
¾ cup Wellsley Farms Shredded Cheddar Cheese, divided
1 cup Hidden Valley® Original Ranch® Homestyle Dressing, divided
1 (11 oz.) can Green Giant Niblets Corn, drained
1 (2¼ oz.) can Black Pearl Sliced Olives, drained
1 cup diced Red, Yellow and Orange Bell Peppers (about ⅓ of each pepper)
- Layer half of the cornbread crumbs in a large glass salad bowl or dessert dish. Top with layers of the next five ingredients using just ½ cup of the cheese.
- Pour on ½ cup of dressing and the remaining cornbread and then layer on the next three ingredients.
- Pour on remaining dressing and sprinkle with remaining cheese, cover and refrigerate several hours or overnight for best flavor.
*If rotisserie chicken is not available at your Club, substitute 4 frozen Harvestland Purely All-Natural Grilled Chicken Tenders, microwaved per package directions.