1/2 cup diced red onion
1/2 cup shredded cheddar cheese
1 can drained whole kernel sweet corn
1 can (16 oz) pinto beans rinsed, drained
1 ca (2 1/4 oz) sliced, ripe olives
1 cup diced bell peppers
1 cup divided Hidden Valley Original Rancy Spicy ranch Dressing
1 cup seeded, diced tomatoes
2 cups shredded, cooked chicken
6 cornbread muffins very dry, coarsely crumbled, divided
Directions:
In large, clear salad bowl or rifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next 4 ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
Cover and refrigerate several hours or overnight.
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