SOUTHWESTERN CORNBREAD LAYERED SALAD WITH BACON

Southwestern Cornbread Layered Salad with Bacon image

Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 19

Ingredients

Corn Muffins
1 pkg. (8-1/2 oz.) corn muffin mix
2 cans (4-1/2 oz. each) green chiles, drained
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
1/4 tsp. Salad Dressing
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup Salad
1 pkg. (6 oz.) torn salad greens
1 can (16 oz.) kidney beans, rinsed
1 avocado, chopped
1 can (15-1/4 oz.) corn, drained
1 red pepper, chopped
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Southwestern Seasoned or Grilled Chicken Breast, chopped
2 green onions, sliced
2 plum tomatoes, chopped
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
12 slices OSCAR MAYER Thick Sliced Center Cut Bacon, cooked, cut into 1-inch pieces

Steps:

Heat oven to 400ºF.
Corn Muffins:
Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
Salad Dressing:
Mix sour cream and dressing.
Salad:
Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1250 mg, Carbohydrate 52 g, Fiber 7 g, Sugar 13 g, Protein 30 g