Southwestern Chicken And Cornbread Salad

• 1/2 cup red onion
• 1/2 cup shredded cheddar cheese
• 11 ounces sweet corn 1 can
• 16 ounces pinto beans 1 can, rinsed, drained
• 2 1/4 ounces ripe olives 1 can, sliced
• 1 cup bell pepper assorted colors
• 1 cup Hidden Valley(R) Original Ranch(R) Spicy Ranch Dressing divided
• 1 cup diced tomatoes about 2 medium, seeded
• 2 cups cooked chicken shredded
• 6 cornbread muffins very dry, coarsely crumbled, divided

1. In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
2. Cover and refrigerate several hours or overnight.

red onion, cheddar cheese, sweet corn, pinto beans, olives, bell pepper, hidden valley, tomatoes, chicken, muffins very

Taken from www.yummly.com/recipe/Southwestern-Chicken-and-Cornbread-Salad-601006 (may not work)