Page 137 - One-Dish Meals

Cajun Chicken Salad with

Green Grapes

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.
P R E P 25 minutes C O O K 20 minutes M A K E S 8 main-dish servings

1 lemon, thinly sliced 1 ⁄4 teaspoon coarsely ground black
pepper
1 bay leaf
1
1 ⁄2 teaspoon whole black peppercorns ⁄8 teaspoon ground nutmeg
3 cups green grapes (about
1 ⁄2 teaspoon dried thyme
12 ounces), each cut in half
6 medium skinless, boneless chicken-
1 large red pepper, cut into
3
breast halves (1 ⁄4 pounds)
1 ⁄2-inch dice
3 ⁄4 teaspoon paprika
1
⁄2 cup loosely packed fresh parsley
1
⁄3 cup light mayonnaise leaves, chopped
1 ⁄3 cup reduced-fat sour cream 1 ⁄4 cup thinly sliced red onion
3 ⁄4 teaspoon salt
1 large pickled jalapeño chile, minced
1. In 12-inch skillet, heat 1 inch water with lemon slices, bay leaf, pepper-
corns, and ⁄4 teaspoon thyme to boiling over high heat. Add chicken;
1
reduce heat to low and simmer 12 to 14 minutes, turning chicken over
halfway through cooking, until chicken just loses its pink color through-
out. With slotted spoon or tongs, transfer chicken from skillet to cutting
board; cool slightly until easy to handle. Cut chicken into ⁄4-inch pieces.
3
2. Discard poaching liquid and wipe skillet dry.Add paprika and remaining
1 ⁄4 teaspoon thyme to skillet; toast over medium-low heat, stirring, 2 minutes.
3. 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.

E A C H S E R V I N G About 200 calories | 24 g protein | 16 g carbohydrate |
4g total fat (1 g saturated) | 64 mg cholesterol | 380 mg sodium.

Salads & Sandwiches 137