This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Start with mayo and dressing in a bowl, toss in chicken and fresh veggies, and serve it on spinach. Just 10 minutes have passed and you've got something smart and scrumptious.