Warm Lemon Pepper Chicken Salad
- Ready In:
- 38mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 6
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
- 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.
- 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.
- 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.
- 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.
- Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in a large mixing bowl.
- Add potatoes and dressing; toss gently. Serve warm.
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RECIPE SUBMITTED BY
<img src="http://thomasfarmproject.com/wp-content/uploads/wppa/27.jpg" border="0" width=320>
New mother and gardener with wheat, dairy, and soy allergies. Also hypoglycemic. Looking for some easy recipes to help me survive!
In addition, I'm interested in ways to live, eat and cook sustainably.
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