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