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Main dishes

Southwestern Cornbread Layered Salad with Bacon

photo by:kraft
Seasoned chunks of cornbread are layered with grilled chicken, tomatoes and Cheddar and topped with bacon pieces in this hearty salad for eight.
time
prep:
20 min
total:
55 min
servings
total:
8 servings, 1-1/2 cups each

What You Need

 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
 Salad Dressing
1/2
cup  BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/2
cup  KRAFT Lite Ranch Dressing
 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

Make It

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.

Kraft Kitchens Tips

Shortcut
Substitute 4 cups corn bread croutons for the crumbled corn muffins.
Substitute
Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
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