Southwestern Chicken Salad recipe

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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

Nutrition Info

229.8 calories
carbohydrate: 19 g
cholesterol: 47.5 mg
fat: 11.2 g
fiber: 3.7 g
protein: 16.9 g
saturatedFat: 3.2 g
servingSize: -
sodium: 505.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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