Recipe: Smoked Chicken Salad on Toasted Corn Bread Triangles

SMOKED CHICKEN SALAD ON TOASTED CORN BREAD TRIANGLES

If you cannot find smoked chicken, use smoked turkey instead.

CHIPOTLE DRESSING:
6 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 teaspoons chopped canned chipotle chilies*
1/2 teaspoon ground cumin
SALAD:
1 1/2 cups finely chopped smoked chicken or turkey (about 12 ounces)
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped seeded tomato
1/2 cup finely chopped peeled jicama
1/4 cup finely chopped red onion
FOR SERVING:
Green Chili Corn Bread (recipe)
Fresh parsley leaves (optional)

Mix dressing ingredients in small bowl to blend.

Mix in chicken, bell pepper, tomato, jicama and onion. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F.

Cut corn bread into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place on 2 baking sheets. Bake until lightly toasted, about 10 minutes. Cool.

Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired.

*Chipotle chilies canned in a spicy tomato sauce are available at Latin American markets, specialty foods stores and some supermarkets.