Name: Southwestern Chicken Salad
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Lemon, thinly sliced - 1; Bay leaf - 1; Whole black peppercorns - 1 teaspoon; Dried thyme, divided - ¾ teaspoon; Skinless, boneless chicken breast halves - 2; Paprika - ¾ teaspoon; Light mayonnaise - ⅓ cup; Sour cream - ¼ cup; Salt - ½ teaspoon; Coarsely ground black pepper - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Fresh corn, cooked and cut from the cob - 1 ½ cups; Chopped fresh cilantro - 2 tablespoons; Diced orange bell pepper - ¾ cup; Jalapeno pepper, seeded and minced - 1

Ingredients for - Southwestern Chicken Salad

1. Lemon, thinly sliced 1

2. Bay leaf 1

3. Whole black peppercorns 1 teaspoon

4. Dried thyme, divided ¾ teaspoon

5. Skinless, boneless chicken breast halves 2

6. Paprika ¾ teaspoon

7. Light mayonnaise ⅓ cup

8. Sour cream ¼ cup

9. Salt ½ teaspoon

10. Coarsely ground black pepper ¼ teaspoon

11. Ground nutmeg ⅛ teaspoon

12. Fresh corn, cooked and cut from the cob 1 ½ cups

13. Chopped fresh cilantro 2 tablespoons

14. Diced orange bell pepper ¾ cup

15. Jalapeno pepper, seeded and minced 1

How to cook deliciously - Southwestern Chicken Salad

1 . Stage

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 . Stage

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 . Stage

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.