Time 45m Yield 4 Number Of Ingredients 15 Steps:
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.
Time 30m Yield 6 cups. Number Of Ingredients 19 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Time 3h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Combine all ingredients. Refrigerate for at least 3-4 hours. Serve with cold white rice.
Time 35m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a large skillet, melt margarine over medium heat, then add chicken & brown the breasts, cooking for about 10 minutes. Add the rest of the ingredients, then cover & simmer about 20 minutes or until chicken is tender.
