We're going to a cow-orker's sb party, and I think I'll make salsa chicken served on corncakes. Guess I've thrown my lot in with Arizona rather than Pittsburgh.
I don't work with recipes, but I'm thinking something like this:
Buy a rotisserie chicken, cool and shred meat (mostly dark meat). Run it through with a knife if the shreds are too long.
Mix with one of Rick Bayless's tomatillo salsas. Rest overnight in the fridge to allow flavors to mingle. Before serving, reheat, drain off any liquid and combine chicken with minced red onion, chilies, cilantro. Top with queso fresco and pepitas (if I can find them!)
Make dollar pancakes with cornbread batter (with roasted corn kernels and garlic added).
Serve a bowl of the salsa chicken surrounded by corncakes on a large platter.