If you cannot find smoked chicken, use smoked turkey instead.
Recipe information
Yield
Makes about 30
Ingredients
6 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 teaspoons chopped canned chipotle chilies*
1/2 teaspoon ground cumin
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
Fresh parsley leaves (optional)
*Chipotle chilies canned in a spicy tomato sauce are available at Latin American markets, specialty foods stores and some supermarkets.
Preparation
Step 1
Mix first 4 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.)
Step 2
Preheat oven to 350°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.
Step 3
Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired.
