Herbed chicken salad on warm corn cakes
2
Points®
Total time: 30 min • Prep: 18 min • Cook: 12 min • Serves: 14 • Difficulty: Easy
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
2 cup(s), chopped, chopped
Cilantro
¼ cup(s), fresh, chopped (plus extra leaves for garnish)
Fat free mayonnaise
3 Tbsp, or sour cream
Scallions
1 medium, finely chopped
Jalapeño pepper
1 medium, seeded and minced (wear gloves to prevent irritation)
Fresh lime juice
1 Tbsp
Table salt
½ Tbsp
Black pepper
⅛ 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
⅔ cup(s)
Egg whites
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.
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