pat's Recipe

Warm Lemon Pepper Chicken Salad

Category: Beef/poultry/seafood salad

8 oz sugar snap peas
1 1/2 lbs red potatoes
2 tsp salt
4 boneless, skinless chicken breasts
(4 oz each)
2 Tbsp lemon pepper rub, divided
1 lemon
1 garlic clove, pressed
1/4 cup olive oil
1 medium red bell pepper
1/2 small red onion
1 jar (6 oz) marinated artichoke heart
quarters, drained
1/2 cup fresh parsley

Place peas and 1/4 cup water into large microwave safe dish. Microware, covered, on high 2-3 minutes or until crisp-tender. Drain and rinse under cold water and set aside. Slice potatoes. Place potatoes, salt and 4 cups water into microwave safe bowl and microwave, covered, on high 13-16 minutes or until tender, stirring twice; drain and set aside.
Meanwhile, heat grill on medium heat. Rub chicken with 1 Tbsp of the rub. Spray grill rack. Grill chicken until thermometer reaches 165 and juices run clear, turning once. Set aside and keep warm.
For dressing, juice lemon to measure 2 Tbsp. Combine lemon juice, remaining rub and pressed garlic in small bowl. Slowly add the oil, whisking constantly. Set aside.
Thinly slice the chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in large mixing bowl. Add potatoes and dressing. Toss gently. Serve warm.

6 servings