Chicken Salad Crostini With Pepitas And Cilantro

• 1 cup mayonnaise (such as hellman's)
• 1/4 cup grated parmesan
• 3 tablespoon roasted pepitas
• 1 tablespoon fresh lime juice
• 1/2 bunch cilantro (about 1/4 cup packed)
• 1/3 fresh jalapeño
• 1 clove garlic
• dash worcestershire sauce
• salt and pepper to taste
• 1 1/2 cup rotisserie chicken - finely cubed
• 1/4 small sweet white onion (finely diced)
• 3 tablespoon roasted pepitas
• 2 tablespoon olive oil
• 1 crusty baguette
• jalapeño slices and shredded parmesan cheese (as a garnish)

1. For the Dressing: 1. Add all of the ingredient to a blender or food processor and blend until smooth. 2. Place in a covered bowl and the refrigerator. The dressing can be made a day in advance. For the Crustini: 1. Place the chicken cubes in a medium sized bowl. Roughly chop the pepitas and add them to the bowl with the diced onion. Add 5 tablespoons of the dressing and mix until the chicken is coated. If the mixture is still dry, add additional dressing. 2. Cut the baguette into rounds. Coat both sides with olive oil and place on a cookie sheet. Bake in the middle oven rack until the bread is lightly brown. 3. Top the rounds with the chicken salad and garnish with jalapeño slices and Parmesan Cheese.