PECOS CHICKEN-CORNBREAD SALAD

FOR THE CORNBREAD:
1 cup sifted all-purpose flour
1 cup yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. chili powder
2 large egg whites, lightly beaten
1 cup low-fat (1.5-percent) buttermilk
1 (4.5 ounce) can chopped green chilies, rinsed and drained
FOR THE SALAD:
4 (5-ounce) boneless, skinless chicken breast halves cut into half-inch cubes
1 (10-ounce) can diced tomatoes with green chilies, drained
1/4 cup coarsely chopped fresh cilantro
1 tsp. ground cumin
1/2 tsp. chili powder
3 cups thinly sliced romaine (about 1/2 medium-size head)
1 (11 ounce) can corn with diced red and green bell pepper, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup moderately finely diced green bell pepper (about 1 medium-size pepper)
1/2 cup low fat sour cream
1/2 cup finely shredded reduced-fat Cheddar cheese

TO MAKE THE CORNBREAD:*
Preheat oven to 400 degrees. Coat 9x9x2-inch baking dish with nonstick cooking spray and set aside.

Combine flour, cornmeal, baking powder, soda and chili powder in large bowl and make well in center. Quickly whisk together egg whites and buttermilk, dump into well in dry ingredients and stir only enough to mix. Add green chilies and again stir only enough to mix. Spoon batter into prepared baking dish, spreading to corners.

Bake uncovered until a toothpick inserted in center comes out clean — 20 to 25 minutes. Cool cornbread to room temperature in upright pan on wire rack, then cut into one-inch cubes.

FOR THE SALAD:
Heat large heavy skillet over moderately high heat 1 1/2 to 2 minutes. Add chicken and tomatoes with green chilies and bring to a quick boil.

Mix in 2 tablespoons of cilantro, cumin and chili powder. Adjust heat so mixture bubbles gently, cover and cook 5 minutes, stirring at half time. Remove from heat and cool to room temperature.

TO ASSEMBLE THE SALAD:
Layer ingredients into straight-sided glass bowl this way: half each of the cornbread cubes, chicken mixture, romaine, corn, black beans, green bell pepper, sour cream and cheese. Repeat layers, sprinkle with remaining 2 tablespoons chopped cilantro and serve.

*You can make the cornbread a day ahead of time then assemble this layered salad shortly before serving.

Makes 6 to 8 servings
From: Shelly Platten, Amherst, Wisconsin
Source: Good Morning America Cut the Calories Cookbook: 120 Delicious Low-Fat, Low-Calorie Recipes from Our Viewers by Jean Anderson and Sara Moulton