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Southwestern Chicken and Cornbread Salad

Teresa Ambra
Southwestern Chicken and Cornbread Salad is a delicious Tex-Mex salad that's sure to please. Spicy Ranch Dressing and crumbled cornbread provide fantastic flavor and texture to this elegant and beautiful salad. It's great to make up for special occasions and company, but it also makes for a delightful summer main dish when it's too hot to heat up the kitchen. If Tex-Mex style pleases your palate, you'll enjoy every bite of this fabulous salad.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Chicken, Salad and Salad Dressing
Cuisine Tex-Mex
Servings 12
Calories 338 kcal

Equipment

  • 1 6-tin muffin pan
  • 1 medium mixing bowl
  • 1 whisk
  • 1 trifle dish or glass bowl or parfait dishes
  • 1 sharp knife to cut vegetables
  • measuring cups

Ingredients
  

CORNBREAD MUFFINS:

  • 8.5 oz. box Jiffy Corn Muffin Mix
  • 1/2 cup half-and-half or milk
  • 1 large egg

SALAD:

  • 1 cup Hidden Valley Spicy Ranch Dressing divided use
  • cornbread muffins very dry, coarsely crumbled (the Jiffy package makes 6 muffins)
  • 2 1/4 oz. can ripe olives sliced and drained
  • 16 oz. can pinto beans rinsed and drained
  • 11 oz. can whole kernel corn drained
  • 1 cup bell pepper diced (assorted colors)
  • 2 cups cooked chicken shredded
  • 1/2 cup red onion diced
  • 1 cup tomatoes seeded and diced (about 2 medium tomatoes)
  • 1/2 cup sharp Cheddar cheese shredded

Instructions
 

CORNBREAD MUFFINS:

  • Whisk ingredients in a small bowl.
  • Pour mixture into six greased regular-size muffin tins, filling each about 2/3 full.
  • Bake at 400º for 15-20 minutes, or until golden brown.
  • Allow muffins to cool completely before removing from muffin pan.
  • Use in recipe as directed below.

SALAD:

  • In a large clear salad bowl or trifle dish, layer half of the cornbread.
  • Top with olives, then pinto beans, then corn.
  • Spread with 1/2 cup of the Spicy Ranch salad dressing.
  • Sprinkle with diced assorted bell peppers.
  • Spread shredded chicken over top.
  • Top with diced red onion and then seeded tomatoes.
  • Sprinkle remaining cornbread over all.
  • Top with remaining 1/2 cup Spicy Ranch Dressing.
  • Sprinkle with Cheddar cheese.
  • Cover and refrigerate several hours.
  • If desired, garnish with additional tomatoes and/or green onions on top.

Notes

NOTE: I baked the cornbread muffins a day in advance of making the salad so the muffins could dry out a little.
 
Recipe adapted from Hidden Valley Ranch Dressing.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 338kcalCarbohydrates: 31gProtein: 14gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 47mgSodium: 560mgPotassium: 382mgFiber: 5gSugar: 7gVitamin A: 579IUVitamin C: 19mgCalcium: 96mgIron: 2mg
Keyword cheddar cheese, chicken, cornbread, olives, pinto beans, salad, spicy ranch dressing, tomatoes
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