Ingredients Jump to Instructions ↓

  1. 1 (11-ounce) can Mexican-style corn, drained

  2. 1 (4 1/2-ounce) can chopped green chiles, drained

  3. 1 cup fine, dry breadcrumbs, divided

  4. 2 large eggs, divided

  5. 4 cups chopped cooked chicken

  6. 1/3 cup jarred roasted red bell peppers, drained and chopped

  7. 1/3 cup chopped red onion

  8. 1/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise

  9. 2 1/2 teaspoons Dijon mustard

  10. 2 teaspoons salt-free herb-and-spice seasoning

  11. 2 teaspoons chopped fresh basil

  12. 2 teaspoons chopped fresh cilantro

  13. 2 1/2 tablespoons olive oil

  14. Romaine lettuce leaves

  15. Tomato, Basil, and Corn Relish

  16. Yogurt Sauce

Instructions Jump to Ingredients ↑

  1. Remove 1/4 cup corn, and place in a large bowl, reserving remaining corn in can for Tomato, Basil, and Corn Relish. Remove 1 teaspoon chiles, and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil, and Corn Relish. Add 1/2 cup breadcrumbs, 1 egg, chicken, and next 7 ingredients to corn and chiles in bowl. Combine chicken mixture until well blended; shape mixture into 8 patties.

  2. Beat remaining egg in a small bowl. Dip chicken patties in egg, and dredge in remaining 1/2 cup breadcrumbs, shaking to remove any excess.

  3. Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil, and Corn Relish, and drizzle with Yogurt Sauce.


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