- 14
Ingredients
- 2 cups chopped cooked chicken breast
- 1/4 cup chopped fresh cilantro
- 3 Tbsp fat free mayo or sour cream
- 1 scallion, finely chopped
- 1/2-1 jalapeno pepper, seeded and minced
- 1 Tbsp fresh lime juice
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal, preferably stone ground
- 1 tsp baking powder
- 2/3 cup fat free milk
- 2 egg whites
- 1 Tbsp canola oil
Preparation
Step 1
1. To make the chicken salad: combine the chicken, cilantro, mayo, scallion, jalapeno, lime juice, 1/4 tsp salt and the ground pepper in a med. 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 tsp salt in med. 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 med-high heat. Drop the cornmeal batter, by scant measuring Tbsp into the skillet about 2" apart. Cook just until bubbles begin to appear around the edges, about 1 1/2 min. Flip corn cakes and cook until golden on bottom, about 1 min 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 Tbsp of the chicken salad onto each warm cake, garnish each with a cilantro leaf and arrange on a platter.