Warm Lemon Pepper Chicken Salad

Total Time: 38 mins Preparation Time: 10 mins Cook Time: 28 mins

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

Recipe

• 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.