Chicken-Chili Topping

Recipe Ingredients

4 cups	948ml	Idaho baking potatoes - baked (large)
1/4 cup	59ml	Reduced-fat mayonnaise
1 tablespoon	15ml	Lime juice
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 cups	125g / 4.4oz	Diced cooked chicken
1 cup	62g / 2.2oz	Frozen corn - thawed
4 oz	113g	Chopped mild green chilies - drained
2 tablespoons	30ml	Chopped fresh cilantro or parsley

Recipe Instructions

1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly.

2. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skin. Spoon chicken mixture over each potato, dividing evenly.

3. Sprinkle with chopped cilantro.

Source:
Low-Fat Meals, Woman's Day, 4/96

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