Southwestern Chicken Salad recipe
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Ingredients
- 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
Nutrition Info
- 229.8 caloriescarbohydrate: 19 gcholesterol: 47.5 mgfat: 11.2 gfiber: 3.7 gprotein: 16.9 gsaturatedFat: 3.2 gservingSize: -sodium: 505.9 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Southwestern Chicken Salad
Directions
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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.