Sara's Grilled Chicken-Cornbread Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
4 applewood-smoked bacon slices |
1 (6-ounce) package cornbread mix |
smoky chicken thighs |
1 1/4 cups mayonnaise |
1/4 cup minced vidalia or other sweet onion |
2 tablespoons finely sliced fresh basil |
2 tablespoons fresh lemon juice |
1/4 teaspoon coarsely ground black pepper |
1 cup cooked fresh lima or butter beans |
1 cup cooked fresh corn kernels (about 2 ears) |
1/2 cup diced red bell pepper |
8 large tomatoes |
garnish: chopped fresh chives |
Directions:
1. Cut bacon into 1/4-inch pieces; cook in a 6 1/2-inch cast-iron skillet until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Prepare cornbread batter according to package directions; pour batter into hot drippings in skillet.
2. Bake at 425° for 20 to 25 minutes or until golden brown; cool completely in skillet on a wire rack. Break or cut cornbread into small (about 1-inch) pieces; place on a baking sheet.
3. Bake cornbread pieces at 425° for 5 minutes or until lightly toasted.
4. Remove skin and bones from Smoky Chicken Thighs; cut meat into bite-size pieces.
5. Whisk together mayonnaise and next 4 ingredients in a large bowl. Gently fold chopped chicken, cornbread, bacon, lima beans, corn, and red bell pepper into mayonnaise mixture.
6. Cut a 1/4-inch slice from tops of tomatoes; scoop out and discard pulp, leaving a 1/2-inch-thick shell. Spoon about 2/3 cup chicken mixture into each tomato. Garnish, if desired.
|
|