Southwestern Chicken & Cornbread Salad

1 C. Your favorite spicy ranch dressing, divided
6 Cornbread muffins, very dry, coarsely crumbled, divided
1 Can (2-1/4 oz.) Sliced ripe olives, drained
1 Can (16-oz.) Pinto beans, rinsed and drained
1 Can (11oz.) Whole kernel sweet corn, drained
1 C. Diced bell pepper, assorted colors
2 C. Shredded cooked chicken
½ C. Diced red onion
1 C. Seeded and diced tomatoes (about 2 medium)
½ C. Shredded cheddar cheese
In a large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread and remaining dressing. Sprinkle with cheddar cheese. Cover and refrigerate several hours or overnight.
Serves 6-8
Recipe and photograph provided by The Clorox Company/Hidden Valley