Southwestern Chicken Salad Tortilla Round Snacks

1 celery stalk, finely chopped
1/4 of a small onion, finely chopped
1 bunch of green onions, finely chopped
1/2 of a red bell pepper, cleaned, finely chopped
2 tablespoons pickled jalapenos, finely chopped
2 tablespoons juice from pickled jalapenos
1 tablespoon fresh cilantro, chopped
1 1/2 cups cooked chicken breast, finely shredded and chopped
1 tablespoon lime juice
1/3 cup mayonnaise
kosher salt and black pepper
cooking oil spray
24 Tortilla Rounds

In a large bowl, toss together the celery, onions, bell pepper, jalapenos, pickle juice, cilantro, and chicken.
In a small bowl, whisk together the lime juice and mayonnaise until smooth.  Spoon this mixture into the large bowl with the chicken salad and mix in until coated well.  Taste and season with salt and pepper. Cover bowl with plastic wrap and set in refrigerator so flavors can blend.

Preheat oven to 350 degrees. Put the tortilla rounds on a baking sheet, spray with cooking oil, arrange in a single layer and bake until good and crispy, about 7 or 8 minutes. Flip with a spatula, removing baking sheet from oven when tortillas are lightly browned.

Take cold chicken salad from refrigerator and mix once more before serving.  Serve these snacks by spooning a bit of chicken salad on top of roasted warm tortilla rounds.  Makes 24 snack size chicken salads.