Ingredients Jump to Instructions ↓

  1. 1 lemon, thinly sliced

  2. 1 bay leaf

  3. 1 teaspoon whole black peppercorns

  4. 3/4 teaspoon dried thyme, divided

  5. 2 skinless, boneless chicken breast halves

  6. 3/4 teaspoon paprika

  7. 1/3 cup light mayonnaise

  8. 1/4 cup sour cream

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon coarsely ground black pepper

  11. 1/8 teaspoon ground nutmeg

  12. 1 1/2 cups fresh corn, cooked and cut from the cob

  13. 2 tablespoons chopped fresh cilantro

  14. 3/4 cup diced orange bell pepper

  15. 1 jalapeno pepper, seeded and minced

Instructions Jump to Ingredients ↑

  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. 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.


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