Cajun Chicken Salad with Green Grapes

• 1 lemon
• 1 bay leaf
• 1/2 tsp. whole black peppercorns
• 1/2 tsp. dried thyme
• 6 medium skinless, boneless chicken-breast halves
• 3/4 tsp. paprika
• 13 c. light mayonnaise
• 13 c. reduced-fat sour cream
• 3/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• .13 tsp. ground nutmeg
• 3 c. green grapes
• 1 large red pepper
• 1/2 c. fresh parsley leaves
• 1/4 c. thinly sliced red onion
• 1 large pickled jalapeno chile

1. In 12-inch skillet, heat 1 inch water with lemon slices, bay leaf, peppercorns, and 1/4 teaspoon thyme to boiling over high heat.
2. 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.
3. With slotted spoon or tongs, remove chicken from skillet to cutting board; cool slightly until easy to handle.
4. Cut chicken into 3/4-inch pieces.
5. Discard poaching liquid and wipe skillet dry.
6. Add paprika and remaining 1/4 teaspoon thyme to skillet; toast over medium-low heat, stirring, 2 minutes.
7. Transfer paprika mixture to large bowl; stir in mayonnaise, sour cream, salt, pepper, and nutmeg until blended.
8. Add chicken, grapes, red pepper, parsley, onion, and jalapeno; toss until evenly coated.
9. Serve salad warm, or cover and refrigerate until ready to serve.

lemon, bay leaf, whole black peppercorns, thyme, skinless, paprika, light mayonnaise, sour cream, salt, ground black pepper, ground nutmeg, green grapes, red pepper, parsley, red onion, jalapeno chile

Taken from www.delish.com/recipefinder/cajun-chicken-salad-green-grapes-2815 (may not work)