Southwestern Cornbread and Chicken Salad

Southwestern Cornbread and Chicken Salad

Hi everyone ~ I’m Mary Beth from Cupcakes and Crinoline.  With picnic season upon us I wanted to share one of my favorite picnic foods.


Southwestern Cornbread and Chicken Salad
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  1. 2 small boxes of Cornbread Mix, 8.5 ounces each
  2. 1 (2.25 ounce) can sliced ripe olives drained
  3. 1 (16 ounce) can pinto beans, rinsed and drained
  4. 1 (11 ounce) can whole kernel sweet corn, drained
  5. 1 cup Hidden Valley® Spicy Ranch Dressing, divided
  6. 1 can chicken breast, 12.5 ounces drained
  7. 1 cup tomatoes, seeded and diced
  8. 1/2 cup Cheddar cheese, shredded
  1. Prepare and bake the cornbread according to the package directions using a 9 x 12 inch well greased pan. Allow to cool and crumble into large pieces.
  2. In large clear salad bowl or trifle dish, layer half of the cornbread followed by olives, pinto beans and corn. Top with 1/2 cup of the dressing. Layer with chicken, tomatoes, remaining cornbread and remaining dressing. Sprinkle with cheese.
  3. Cover and refrigerate several hours or overnight.
Adapted from Martha Stewart
Adapted from Martha Stewart
Live Creatively Inspired

 I saw this recipe on Martha Stewart and switched it around just a bit and everybody that has tried it really likes it!

This recipe is sorta-kinda-maybe like a dip and can be served with a bigger dipping type chip but most of the time guests spoon it onto their plates and eat it like that.  This recipe is so easy to make but be sure to chill it for a bit {at least a few hours or overnight} to allow the flavors to blend.  

I hope you enjoy! I would love to keep in touch ~ you can find me at the following places below {usually not at the same time, though…I do sleep occasionally}

Facebook ~ Twitter ~ Pinterest ~ Instagram ~ Google + 


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  1. Mary Beth, This looks amazing! I can’t wait to try it! Thanks for sharing! ~Tammy
    Tammy Killough recently posted…Decorating with white containers and yard clippings.My Profile

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