Warm Lemon Pepper Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 4 |
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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. 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.
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