Chicken & Corn Remoulade Dip
by Diane Phillips, Cooking Teacher & Author, San Diego, California
- ¾ cup mayonnaise
- ¼ cup Dijon or Creole mustard
- 2 tablespoons ketchup
- 1 tablespoon finely chopped cornichons or dill pickles
- 2 teaspoons finely chopped shallot
- 1 teaspoon prepared horseradish
- 2 teaspoons finely chopped capers
- 1 tablespoon chopped fresh Italian parsley
- ½ teaspoon sweet paprika
- 2 cups cooked Smart Chicken breasts, poached and cut into ½-inch cubes
- 1 cup chopped celery
- 8 ounces frozen white corn, thawed
- ¼ cup chopped chives for garnish
- Pita chips or water crackers for serving
In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
Fold in the chicken, celery, and white corn.
Refrigerate for at least 4 hours, or up to 36 hours.
Serve the dip with pita chips, crackers, or dollop onto endive leaves and arrange on a platter.
- Poached Chicken Breasts
- 2 boneless skinless Smart Chicken breasts
- 1½ cups chicken broth or water
In a large skillet, arrange the chicken and pour in the broth. Cover and bring to a boil. Reduce the heat to a simmer, and cook for 8 minutes, until cooked through. Allow the chicken breasts to cool, and cut into ½-inch cubes.
Cooked chicken will keep covered in the refrigerator for 3 days, or in the freezer for up to 1 month. Strain the broth, and reserve for other meals.
- Pita Chips
- 10 (6-inch) pita rounds, cut in half horizontally
- ½ cup extra-virgin olive oil
- Fleur de sel (or substitute sea salt)
Preheat the oven to 400°F.
Line 2 baking sheets with aluminum foil, parchment, or silicone baking liners. Stack the pita rounds and cut into 6 or 8 wedges. Lay the pita wedges onto the baking sheets. Brush pita wedges with some of the olive oil, and sprinkle with fleur de sel or sea salt.
Bake the chips for 15 to 20 minutes, until they are golden brown. Remove from the oven, let cool, and store in air tight containers for up to 4 days, or freeze for up to 1 month.
Pairing: The sweetness of the corn will balance well with the crispness of a Pinot Grigio, but a nice bubbly like Prosecco will also set it off.