Smoked Chicken Salad on Toasted Corn Bread Triangles

• 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
• Green Chili Corn Bread
• Fresh parsley leaves (optional)
• *Chipotle chilies canned in a spicy tomato sauce are available at Latin American markets, specialty foods stores and some supermarkets.

1. Mix first 4 ingredients in small bowl to blend.
2. Mix in chicken, bell pepper, tomato, jicama and onion.
3. Season to taste with salt and pepper.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Preheat oven to 350F.
7. Cut corn bread into 1/3-inch-thick slices.
8. Cut each slice diagonally in half, forming 2 triangles.
9. Place on 2 baking sheets.
10. Bake until lightly toasted, about 10 minutes.
11. Cool.
12. Top each triangle with 1 tablespoon chicken salad.
13. Arrange on platter.
14. Garnish each with parsley leaf, if desired.

mayonnaise, lime juice, chipotle chilies, ground cumin, chicken, yellow bell pepper, tomato, peeled jicama, red onion, green chili corn bread, parsley, chilies

Taken from www.epicurious.com/recipes/food/views/smoked-chicken-salad-on-toasted-corn-bread-triangles-5772 (may not work)