SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mini Cornmeal Sopes with Chicken Salad

Makes: 6 servings Yield: 2 polenta squares, 2/3 cup chicken mixture, and 2 tablespoons avocado mixture each
Prep 25 mins Cook 25 mins Chill 15 mins Broil 4 mins
Mini Cornmeal Sopes with  Chicken Salad
Ingredients
  • 1 14 1/2 ounce can  reduced-sodium chicken broth
  • 3/4  cup  coarse-ground yellow cornmeal
  • 1/2  cup  water
  • 1/4  teaspoon  ground cumin
  • 1/2  cup  shredded reduced-fat Mexican cheese blend (2 ounces)
  • 3  egg whites
  • 3/4  cup  fine dry whole wheat bread crumbs
  • 1/4  cup  chia seeds
  • 1 1/2  cups  shredded cooked chicken breast
  • 1 1/2  cups  shredded romaine lettuce
  • 1  cup  chopped tomatoes (2 medium)
  • 1/4  cup  finely chopped red onion
  • 1  medium  avocado, seeded, peeled, and cut up
  • 2  tablespoons  light sour cream
  • 2  cloves  garlic, minced
  • 1/8 - 1/4  teaspoon  cayenne pepper
  • 1/8  teaspoon  salt
  •  Nonstick cooking spray
  •  Lime wedges (optional)
Directions

1. Line a 2-quart rectangular baking dish with plastic wrap; set aside. For polenta, in a large saucepan combine broth, cornmeal, the water, and cumin. Bring to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 25 to 30 minutes or until mixture is thick, stirring frequently. Remove from heat. Stir in cheese until melted. Pour polenta into the prepared baking dish, spreading evenly. Cover and chill about 15 minutes or until cool.

2. Meanwhile, lightly beat egg whites in a shallow dish. In another shallow dish combine bread crumbs and chia seeds. In a large bowl combine chicken, lettuce, tomatoes, and red onion. In a medium bowl mash avocado, sour cream, garlic, cayenne pepper, and salt with a potato masher until nearly smooth.

3. Preheat broiler. Line a baking sheet with foil. Coat foil with cooking spray; set baking sheet aside. Cut polenta in 12 squares. Dip each square into egg whites, turning to coat. Allow excess to drip off. Dip each square into crumb mixture, turning to coat. Place coated squares on the prepared baking sheet. Lightly coat tops with cooking spray. Broil 5 to 6 inches from the heat for 4 to 5 minutes or until tops are golden, turning once halfway through broiling.

4. To serve, place two polenta squares on each serving plate. Top with chicken mixture and avocado mixture. If desired, serve with lime wedges.

Nutrition Facts (Mini Cornmeal Sopes with Chicken Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 309,
  • Fat, total (g) 11,
  • chol. (mg) 37,
  • sat. fat (g) 3,
  • carb. (g) 29,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 8,
  • sugar (g) 3,
  • pro. (g) 22,
  • vit. A (IU) 1458,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 668,
  • Potassium (mg) 499,
  • calcium (mg) 283,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe