Southwest Chicken Salad on Crisp Tortilla Rounds

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by Chef Chuck Wiley

azfamily.com

Posted on December 10, 2012 at 5:26 PM

Updated Monday, Dec 10 at 5:28 PM

Yield:  32-48 hors d’oeuvre

½ cup  Vegetable oil
24  Tortilla rounds (1-1/2” diameter)
1/3 cup  Mayonnaise
1 Tbsp  Lime juice
1 ½ cups Chicken breast, cooked and shredded
1 med   Celery rib, chopped fine
¼ small      Red onion, chopped fine
1 bunch  Green onions, chopped fine
½ each   Red bell pepper, seeded and chopped fine
1 Tbsp  Cilantro, chopped
2 Tbsp  Sliced pickled jalapenos, chopped fine
2 Tbsp  Jalapeno pickling juice
To Taste Kosher salt and fresh ground black pepper
As needed Cilantro leaves for garnish


1. Heat the vegetable oil in a small saucepan until it registers at 350 degrees on a thermometer (or use a small deep fryer). Fry tortilla rounds in small batches until golden brown. Drain on paper towels and sprinkle with a few grains of kosher salt.

2. Combine mayonnaise and lime juice in small bowl; whisk together and set aside.

3. In a separate large mixing bowl, combine the chicken, celery, onion, bell pepper, cilantro, jalapenos and pickling juice.  Add mayonnaise mixture and toss.  Season with salt and pepper to taste. 

4. Mound some of the chicken salad on top of the tortilla and garnish with a leaf of cilantro

 

 

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