Cajun Chicken Salad with Green Grapes
Instructions:
- Enjoy a great combination of poached chicken, red pepper, and juicy grapes in a spicy, creamy dressing. We toasted the thyme and paprika to add extra flavor to the dressing and used reduced-fat sour cream to lower the fat.
- 1 lemon, thinly sliced
- 1 bay leaf
- 1â„2 teaspoon whole black peppercorns
- 1â„2 teaspoon dried thyme
- 6 medium skinless, boneless chickenbreast halves (13â„4 pounds)
- 3â„4 teaspoon paprika
- 1â„3 cup light mayonnaise
- 1â„3 cup reduced-fat sour cream
- 3â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1â„8 teaspoon ground nutmeg
- 3 cups green grapes (about 12 ounces), each cut in half
- 1 large red pepper, cut into 1â„2-inch dice
- 1â„2 cup loosely packed fresh parsley leaves, chopped
- 1â„4 cup thinly sliced red onion
- 1 large pickled jalapeño chile, minced
- In 12-inch skillet, heat 1 inch water with lemon slices, bay leaf, peppercorns, and 1â„4 teaspoon thyme to boiling over high heat. Add chicken; reduce heat to low and simmer 12 to 14 minutes, turning chicken over halfway through cooking, until chicken just loses its pink color throughout. With slotted spoon or tongs, transfer chicken from skillet to cutting board; cool slightly until easy to handle. Cut chicken into 3â„4-inch pieces.
- Discard poaching liquid and wipe skillet dry.Add paprika and remaining 1â„4 teaspoon thyme to skillet; toast overmedium-low heat, stirring, 2minutes.
- Transfer paprika mixture to large bowl; stir in mayonnaise, sour cream, salt, pepper, and nutmeg until blended. Add chicken, grapes, red pepper, parsley, onion, and jalapeño; toss until evenly coated. Serve salad warm, or cover and refrigerate until ready to serve.
- P R E P 25 minutes
- C O O K 20 minutes
- MA K E S 8 main-dish servings