smoked-chicken-salad-on-toasted-corn-bread-triangles-5772.json

{
    "directions": [
        "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\u00b0F. 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."
    ],
    "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",
        "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."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Tomato",
        "Cocktail Party",
        "Mayonnaise",
        "Bell Pepper",
        "Hot Pepper",
        "J\u00edcama"
    ],
    "title": "Smoked Chicken Salad on Toasted Corn Bread Triangles",
    "url": "http://www.epicurious.com/recipes/food/views/smoked-chicken-salad-on-toasted-corn-bread-triangles-5772"
}