White Bean Salad with Chicken and Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups sugar snap peas |
1/2 pound boneless,skinless chicken breasts |
1/2 teaspoon freshly ground black pepper, divided |
1/4 teaspoon salt, divided |
1 teaspoon vegetable oil |
2 cups arugula |
1 (19-ounce) can cannellini beans, drained and rinsed |
3 bacon slices |
1/2 cup chopped vidalia green onions |
1 garlic clove, minced |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh parsley |
2 tablespoons fresh lemon juice |
1 tablespoon cider vinegar |
Directions:
1. Steam snap peas, covered, 3 minutes. Drain and rinse with cold water.
2. Sprinkle chicken with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan; shred chicken; place in a large bowl. Add snap peas, arugula, and beans to ckicken; toss well.
3. Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately
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