Smoked Chicken Salad On Toasted Corn Bread Triangles Recipes

SMOKED CHICKEN SALAD ON TOASTED CORN BREAD TRIANGLES

Smoked Chicken Salad on Toasted Corn Bread Triangles image

Categories Chicken Tomato Cocktail Party Mayonnaise Bell Pepper Hot Pepper Jícama Bon Appétit

Yield Makes about 30

Number Of Ingredients 12

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.

Steps:

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.

SUMMER SMOKED CHICKEN SALAD WITH APPLES AND CRANBERRIES

Summer Smoked Chicken Salad With Apples and Cranberries image

Smokey, tart and sweet. Great chilled or warm. Note: garlic chives are available in the early summer months. If you can find them, they add a terrific flavor to the salad, but it's good without them too.

Provided by JaneLi

Categories Lunch/Snacks

Time 10m

Yield 2 large sandwiches, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 smoked chicken breast, finely diced
1/2 a tart apple, such as Granny Smith, finely diced
1/4 cup finely diced sweet onion, such as Walla Walla Sweet
1 tablespoon lime juice
1 tablespoon chopped garlic chives (optional)
1 few t. light mayonnaise (more or less depending on how mayonaisey you like your chicken salad)
1/4 cup dried cranberries or 1/4 cup cherries
salt and pepper

Steps:

Mix all ingredients in a bowl.
Serve on soft bread, such as sourdough, or atop crisp lettuce leaves.
Or you can just eat it out of the bowl -- I did. :-).

Nutrition Facts : Calories 33.7, Fat 0.1, Sodium 1.3, Carbohydrate 8.9, Fiber 1.7, Sugar 5, Protein 0.3

CHICKEN SALAD

Chicken Salad image

A delicious salad for Weight Watchers fans and healthy eaters who don't like to go hungry! 3 points per portion

Provided by Cathy Kerton-Johnson

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 small gem lettuce
100 g cucumbers, halved and sliced thinly
150 g cherry tomatoes, halved
1/2 yellow pepper, sliced
1 tablespoon French mustard
2 teaspoons light soy sauce
2 teaspoons honey
1 tablespoon white wine vinegar
1 (100 g) package smoked chicken
25 g croutons
salt and pepper

Steps:

Put lettuce, cucumber, tomatoes and pepper into a bowl.
Whisk together mustard, soy sauce, honey and vinegar until smooth.
Divide salad between two plates and top with chicken and croutons. Drizzle over the dressing.

Nutrition Facts : Calories 198.2, Fat 6.3, SaturatedFat 1.6, Cholesterol 26.5, Sodium 908.9, Carbohydrate 24.7, Fiber 2.7, Sugar 9.6, Protein 12.9

GREEN CHILI CORN BREAD

Green Chili Corn Bread image

Categories Bread Bake Super Bowl Vegetarian Cinco de Mayo Cheddar Cornmeal Hot Pepper Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 12

Ingredients

3 poblano chilies (about 7 ounces total)*
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.
Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)

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