Sara's Grilled Chicken-Cornbread Salad

Ingredients

• 4 slices applewood-smoked bacon 
• 1 cup shell beans fresh cooked
• 8 servings smoky chicken thighs 
• 8 servings garnish: chives fresh chopped
• 6 ounce just-add-water cornbread mix 
• 2 tablespoons basil fresh finely sliced
• 1 cup corn kernels fresh cooked ( 2 ears)
• 0.3 teaspoon coarsely ground pepper black
• 2 tablespoons juice of lemon fresh
• 1.3 cups mayonnaise 
• 0.5 cup bell pepper diced red
• 8 large tomatoes 
• 0.3 cup vidalia sweet minced

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• wire rack

Directions

1. Cut bacon into 1/4-inch pieces; cook in a 6 1/2-inch cast-iron skillet until crisp.
2. 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.
3. 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.
4. Bake cornbread pieces at 425 for 5 minutes or until lightly toasted.
5. Remove skin and bones from Smoky Chicken Thighs; cut meat into bite-size pieces.
6. 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.
7. 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.
8. Garnish, if desired.