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Southwestern Chicken and Cornbread Salad

Southwestern Chicken and Cornbread Salad

Makes 6 – 8 Servings
HANDS-ON TIME: 15 MIN. TOTAL TIME: 2 HOURS (OR OVERNIGHT FOR BEST FLAVOR)

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)

Make It:

  1. 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.
  2. Pour on ½ cup of dressing and the remaining cornbread and then layer on the next three ingredients.
  3. 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.