Original recipe yield: 4 servings
PREP TIME 45 Min
READY IN 45 Min
INGREDIENTS
* 1 lemon, thinly sliced
* 1 bay leaf
* 1 teaspoon whole black peppercorns
* 3/4 teaspoon dried thyme, divided
* 2 skinless, boneless chicken breast halves
* 3/4 teaspoon paprika
* 1/3 cup light mayonnaise
* 1/4 cup sour cream
* 1/2 teaspoon salt
* 1/4 teaspoon coarsely ground black pepper
* 1/8 teaspoon ground nutmeg
* 1 1/2 cups fresh corn, cooked and cut from the cob
* 2 tablespoons chopped fresh cilantro
* 3/4 cup diced orange bell pepper
* 1 jalapeno pepper, seeded and minced
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.
Servings Per Recipe: 4
Amount Per Serving
Calories: 230
* Total Fat: 11.2g
* Cholesterol: 47mg
* Sodium: 506mg
* Total Carbs: 19g
* Dietary Fiber: 3.6g
* Protein: 16.9g
