Herbed chicken salad on warm corn cakes
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, chopped
¼ cup(s), fresh, chopped (plus extra leaves for garnish)
Fat free mayonnaise
3 Tbsp, or sour cream
1 medium, finely chopped
1 medium, seeded and minced (wear gloves to prevent irritation)
Fresh lime juice
⅛ tsp, freshly ground
½ cup(s), preferably stone-ground
Fat free skim milk
- 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.
- 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.
- 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.
- 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.