Smoked Chicken Salad on Toasted Corn Bread Triangles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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If you cannot find smoked chicken, use smoked turkey instead. 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) |
Directions:
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.)
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.
3. Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired.
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