Southwestern Chicken Salad

Ingredients

• 1  bay leaf 
• 1 teaspoon peppercorns whole black
• 0.8 teaspoon thyme leaves dried divided
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 cups regular corn fresh cooked
• 0.1 teaspoon ground nutmeg 
• 0.3 teaspoon coarsely ground pepper black
• 1  jalapeno minced seeded
• 1  optional: lemon thinly sliced
• 0.3 cup mayonnaise light
• 0.8 cup orange bell pepper diced
• 0.8 teaspoon paprika 
• 0.5 teaspoon salt 
• 2  chicken breast halves boneless skinless
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• whisk

Directions

1. Fill a large skillet with 1 inch (2.5 cm) of water.
2. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat.
3. 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.
4. Remove chicken from liquid and set aside to cool.
5. 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.
6. Cube cooled chicken and transfer to a medium bowl.
7. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated.
8. Serve warm, or refrigerate until ready to serve.