“A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.” - by LINDA W.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 230 cal
- 11%
- Fat
- 11.2 g
- 17%
- Carbs
- 19 g
- 6%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
BUNNYGRRL
"At least it was filling... I made this for dinner tonight and was not impressed. The taste was not what I was looking for, too bland for a "southwestern" dish. Even after doubling the jalapeno and ..." See moreseasoning the green pepper. The creamy dressing was bland, I added salsa to it and it still was not good. Will not make again, but at least my tummy is full."
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