Southwest chicken salad on crisp tortilla rounds

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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 ea. red bell pepper, seeded and chopped fine
1 Tbsp. cilantro, chopped
2 Tbsp. cliced 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