Sara'S Grilled Chicken-Cornbread Salad

• 4 applewood-smoked bacon slices
• 1 (6-ounce) package cornbread mix
• 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

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 425u0b0 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 425u0b0 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.

bacon, cornbread mix, mayonnaise, vidalia, fresh basil, lemon juice, ground black pepper, butter beans, corn kernels, red bell pepper, tomatoes, fresh chives

Taken from www.myrecipes.com/recipe/saras-grilled-chicken-cornbread-salad (may not work)