Herbed chicken salad on warm corn cakes

2
PersonalPoints™ per serving
Total Time
30 min
Prep
18 min
Cook
12 min
Serves
14
Difficulty
Moderate
The contrast between the creamy chilled chicken salad against the warm corn cakes that have a bit of a bite makes this dish both surprising and delightful. We use stone-ground cornmeal for these corn cakes because you get a slight crunch from the germ and hull, which also makes it more nutritious. You can also use blue cornmeal, made from blue corn, in this recipe for a presentation that’s a bit more unexpected. The corn cakes can be cooked 2 to 3 hours ahead, then warmed in a 200°F oven for about 10 minutes. For the best flavor, let the chicken salad stand at room temperature for about 5 minutes before serving.

Ingredients

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped

Cilantro

¼ cup(s), fresh, chopped (plus extra leaves for garnish)

Fat free mayonnaise

3 Tbsp, or sour cream

Uncooked scallion(s)

1 medium, finely chopped

Jalapeño pepper(s)

1 medium, seeded and minced (wear gloves to prevent irritation)

Fresh lime juice

1 Tbsp

Table salt

½ Tbsp

Black pepper

tsp, freshly ground

All-purpose flour

½ cup(s)

Yellow cornmeal

½ cup(s), preferably stone-ground

Baking powder

1 tsp

Fat free skim milk

cup(s)

Egg white(s)

2 large

Canola oil

1 Tbsp

Instructions

  1. To make the chicken salad, combine the chicken, cilantro, mayonnaise, scallion, jalapeño pepper, lime juice, 1⁄4 teaspoon of the salt, and the ground pepper in a medium bowl until well mixed. Cover and refrigerate at least 1 hour or up to overnight.
  2. To make the corn cakes, combine the flour, cornmeal, baking powder, and the remaining 1⁄4 teaspoon salt in a medium bowl. Combine the milk, egg whites, and oil in a small bowl. Add milk mixture to flour mixture; stir just until blended.
  3. Spray a large nonstick skillet or griddle with nonstick spray and set over medium-high heat. Drop the cornmeal batter, by scant measuring tablespoons, into the skillet, about 2 inches apart. Cook just until bubbles begin to appear around the edges, about 1 1⁄2 minutes. Flip corn cakes and cook until golden on bottom, about 1 minute longer. Transfer to a shallow baking pan and cover loosely with foil. Repeat with the remaining batter, making a total of 28 corn cakes.
  4. To serve, spoon about 1 tablespoon of the chicken salad onto each warm cake, garnish each with a cilantro leaf, and arrange on a platter. Yields 2 cakes per serving.