Southwestern Chicken Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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.
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.
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