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