Warm Lemon Pepper Chicken Salad

This is a great weeknight gluten and dairy free dinner. Very quick and tasty. I found it in the Pampered Chef 2011 Calendar. TIP: If you can't find gluten-free lemon pepper seasoning, substitute, 2 tsp lemon zest, 1 tsp black pepper 1 tsp sugar and 1/2 tsp salt.

• Ready In: 38 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 8  ounces sugar snap peas
• 1 1⁄2 lbs  red potatoes
• 2  teaspoons salt
• 4  boneless skinless chicken breasts
• 2  tablespoons lemon pepper seasoning
• 1  lemon
• 1  garlic clove
• 1⁄4 cup olive oil
• 1  medium bell pepper
• 1⁄2 small red onion
• 6  ounces  marinated artichoke hearts, quartered
• 1⁄2 cup parsley

Directions

1. Place the peas and 1/4 cup water into a microwave safe dish. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using a colander; rinse under cold water and set aside.
2. Slice potatoes into 1/4 inch rounds. Place potatoes, salt and 4 cups of water into another microwave safe dish. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
3. Meanwhile, heat a skillet over medium heat for 5 minutes. Rub chicken with 1 tbsp lemon pepper seasoning. Spray pan with oil. Cook chicken 7-9 minutes or until a meat thermometer reads 165 and juices run clear, turning once. Remove from pan; set aside and keep warm.
4. For dressing, juice lemon to measure 2 tablespoons Combine juice, 1 tbsp lemon pepper seasoning and garlic in a small bowl. Slowly add 1/4 cup olive oil, whisking constantly; set aside.
5. Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in a large mixing bowl.
6. Add potatoes and dressing; toss gently. Serve warm.