Description
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
- 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
Instructions
- 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.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 4