Southwestern Chicken Salad

Ingredients

• 1 lemon , thinly sliced
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 0.75 teaspoons dried thyme , divided
• 2 skinless , boneless chicken breast halves
• 0.75 teaspoons paprika
• 0.33 cups light mayonnaise
• 0.25 cups sour cream
• 0.5 teaspoons salt
• 0.25 teaspoons coarsely ground black pepper
• 0.13 teaspoons ground nutmeg
• 1.5 cups fresh corn , cooked and cut from the cob
• 2 tablespoons chopped fresh cilantro
• 0.75 cups diced orange bell pepper
• 1 jalapeno pepper , seeded and minced

Instructions

1. 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. 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. 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.