Sara'S Grilled Chicken-Cornbread Salad

1. 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. 2

   Bake at 425u00b0 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. 3

   Bake cornbread pieces at 425u00b0 for 5 minutes or until lightly toasted.

4. 4

   Remove skin and bones from Smoky Chicken Thighs; cut meat into bite-size pieces.

5. 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. 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.

* Per serving · 4 servings · Values may vary.