Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 230
- Carbohydrate: 19g
- Fat: 11g
- Fiber: 4g
- Protein: 17g
- Sugar: 4g
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