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Southwestern Chicken & Cornbread Salad Recipe

 


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recipe is ready in 2-5 hrs Ready in: 2-5 hrs
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
1 cup ranch dressing
6 cornbread muffins very dry, coarsely crumbled, divided
1 can (2-1/4 oz. size) sliced ripe olives, drained
1 can (16 oz. size) pinto beans, rinsed and drained
1 can (11 oz. size) whole kernel sweet corn, drained
2 cups shredded cooked chicken
1/2 cup diced red onion
1 cup seeded & diced tomatoes
1/2 cup shredded cheddar cheese

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Directions:

In large clear salad bowl or trifle dish, layer half of the cornbread followed by next three ingredients. Top with 1/2 cup of the dressing.

Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.

Cover and refrigerate several hours or overnight.

This recipe from CDKitchen for Southwestern Chicken & Cornbread Salad serves/makes 6

Recipe ID: 66910

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