Southwestern Chicken Salad
Recipe information
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Cooking:
45 min.
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Servings per container:
4
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Source:

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.