Southwestern Chicken Salad recipe

4 servings

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

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.