Southwestern Chicken Salad - cooking recipe

Ingredients
    1 lemon, thinly sliced
    1 bay leaf
    1 teaspoon whole black peppercorns
    3/4 teaspoon dried thyme, divided
    2 skinless, boneless chicken breast halves
    3/4 teaspoon paprika
    1/3 cup light mayonnaise
    1/4 cup sour cream
    1/2 teaspoon salt
    1/4 teaspoon coarsely ground black pepper
    1/8 teaspoon ground nutmeg
    1 1/2 cups fresh corn, cooked and cut from the cob
    2 tablespoons chopped fresh cilantro
    3/4 cup diced orange bell pepper
    1 jalapeno pepper, seeded and minced
Preparation
    Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
    In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
    Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

Leave a comment