Southwestern Chicken & Cornbread Salad
6 cornbread muffins, very dry, coarsely crumbled, divided
1 can (2¼ ounces) sliced ripe olives, drained
1 can (16 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel sweet corn, drained
1 cup original Ranch/ Spicy Ranch Dressing, divided
1 cup diced bell pepper, assorted colors
2 cups shredded cooked chicken
½ cup diced red onion
1 cup seeded and diced tomatoes (about 2 medium)
½ cup shredded Cheddar cheese
In 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 cheese.
Cover and refrigerate several hours or overnight.