Southwestern Chicken Salad

A wonderful blend of spices, herbs, and a bit of a “bite” from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can’t get fresh corn, you may substitute frozen corn.

INGRIDIENT

1 lemon, thinly sliced

1 bay leaf

1 teaspoon whole black peppercorns

¾ teaspoon dried thyme, divided

2 skinless, boneless chicken breast halves

¾ teaspoon paprika

⅓ cup light mayonnaise

¼ cup sour cream

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

⅛ teaspoon ground nutmeg

1 ½ cups fresh corn, cooked and cut from the cob

2 tablespoons chopped fresh cilantro

¾ cup diced orange bell pepper

1 jalapeno pepper, seeded and minced

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 230 calories; protein 16.9g; carbohydrates 19g; fat 11.2g; cholesterol 47.5mg; sodium 505.9mg.

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