Directions:
- Mix first 4 ingredients in small bowl to blend. Mix in chicken, bell pepper, tomato, jicama and onion. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Cut corn bread into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place on 2 baking sheets. Bake until lightly toasted, about 10 minutes. Cool.
- Top each triangle with 1 tablespoon chicken salad. Arrange on platter. Garnish each with parsley leaf, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.77 Kcal (246 kJ) | ||
| Calories from fat | 44.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 8% | |
|---|---|---|---|
| Cholesterol | 9.1mg | 3% | |
| Sodium | 133.67mg | 6% | |
| Potassium | 33.32mg | 1% | |
| Total Carbs | 0.68g | 0% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 2.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 231.19 Kcal (968 kJ) | ||
| Calories from fat | 173.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.32g | 8% | |
|---|---|---|---|
| Cholesterol | 35.79mg | 3% | |
| Sodium | 525.84mg | 6% | |
| Potassium | 131.07mg | 1% | |
| Total Carbs | 2.66g | 0% | |
| Sugars | 1.46g | 1% | |
| Dietary Fiber | 0.82g | 1% | |
| Protein | 8.86g | 5% | |
| Vitamin C | 16.8mg | 7% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 5.9mg | 8% | |
| Calcium | 11.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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