Served at the LWML 2004 Fall Retreat by Arlene Marr

Southwestern Chicken & Cornbread Salad

1 cup Hidden Valley Spicy Ranch Dressing divided

6 cornbread muffins, very dry, coarsely crumbled, divided (prefer 4)

1 can (2 ¼ oz) sliced ripe olives, drained

1 can (16 oz.) Pinto beans, rinsed and drained

1 can (11 oz.) whole kernel sweet corn (prefer Niblets, less liquid)

1 cup diced bell pepper, assorted colors (prefer red and/or yellow)

2 cups shredded cooked chicken

1/2 cup diced red onion (prefer sliced)

1 cup seeded and diced tomatoes - about two medium

1/2 cup shredded cheddar cheese

For an attractive layered dish, place in a large clear salad bowl or trifle dish. Layer one half of the cornbread, followed by the 3 ingredients - olives, beans and corn. Top with 1/2 cup of Ranch Dressing. Layer the next 4 ingredients - pepper, chicken, onion, tomatoes- then the remaining half of the cornbread. Top with remaining 1/2 cup Ranch Dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight. Makes 6-8 servings.