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Southwestern Chicken Salad

By: LINDA W.  
"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."

Rating: This weblink has been rated 10 times with an average star rating of 3.9 Read Reviews (7)

Rate/Review | 405 people have saved this

Prep Time:
45 Min
Ready In:
45 Min

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 230 | Total Fat: 11.2g | Cholesterol: 47mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2003 by BUNNYGRRL 
At least it was filling... I made this for dinner tonight and was not impressed. The taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2004 by EJANZEN 
Delicious! I served it in pita halves. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by Sarah 
Easy, quick and yummy. I accidentally left my unfinished pita with this salad in my mom's... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by bestrachan 
My 19 year old daughter made this for us the other night. She wouldn't tell me anything about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by Ann 
Needs more salt, but otherwise outstanding served with chips and salsa. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by bsue125 
Needs more salt and spices. This has the base for a truly delicious salad but I agree with the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2008 by Miss Luckett 
This recipe was okay. I prefer to have it warm in a tortilla. While it wasn't a big hit with... MORE

 
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