Southwestern Chicken Salad

Name: Southwestern Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon whole black peppercorns; 1 teaspoons dried thyme, divided; 2 Tbsps chopped fresh cilantro; 355 milliliters fresh corn, cooked and cut from the cob; 0 teaspoons ground nutmeg; 0 teaspoons coarsely ground black pepper; 1 jalapeno pepper, seeded and minced; 1 lemon, thinly sliced; 79 milliliters light mayonnaise; 177 milliliters diced orange bell pepper; 1 teaspoons paprika; 1 teaspoons salt; 2 skinless, boneless chicken breast halves; 59 milliliters sour cream

Southwestern Chicken Salad might be just the main course you are searching for. One serving contains 206 calories, 15g of protein, and 9g of fat. This gluten free recipe serves 4. A mixture of bay leaf, salt, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert.

Instructions

Fill a large skillet with 1 inch (2.5 cm) of water.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat.

Ingredients you will need

Peppercorns

Bay Leaves

Lemon

Thyme

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.

Ingredients you will need

Whole Chicken

Remove chicken from liquid and set aside to cool.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Ground Black Pepper