Recipe of the Week

I tried this one a few weeks ago and loved it. It's great used in a wrap or pita and also good on its own.

Southwestern Chicken Salad

1 lemon, thinly sliced
1 bay leaf
1 tsp. coarse black pepper
3/4 tsp. dried thyme, divided
1 pkg. chicken tenderloins
3/4 tsp. paprika
1/3 c. light mayonnaise
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. coarse black pepper
1 1/2 c. corn, fresh, frozen or canned
2 tbp. chopped, fresh cilantro
3/4 c. diced orange bell pepper
1 jalapeno pepper, seeded and diced

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.

Yield: 4 servings