Thursday, April 22, 2010

Warm Lemon Pepper Chicken Salad

I had this over at a friend's house the other day and fell in love with it. I came home and had to make it! I substituted snap peas with broccoli, added more bell pepper and onion when I made it for my family.

8 oz sugar snap peas
1 1/2 lbs "B" size red potatoes
2 tsp salt
4 boneless, skinless chicken breasts
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 hearts quarters, drained
1/2 cup chopped fresh parsley (optional)

1/ Place peas and 1/4 cup water in microwave covered on High 2-3 minutes or until crisp-tender. Rinse under cold water and set aside. Slice potatoes about 1/6" thick. Place potatoes, salt, and about 4 cups water into PC Micro-cooker. Microwave on high 13-16 minutes or until tender, stirring twice; drain and set aside.

2. Meanwhile heat a grill pan over medium heat spray with olive oil and add chicken rubbed with 1 tbsp lemon pepper. Cook chicken 7-9 minutes or until your thermometer registers 165F and juices run clear, turning once. Remove from pan, set aside and keep warm.

3. For dressing juice lemon to measure 2 tbsp. Combine juice, remaining lemon pepper and pressed garlic. Slowly add oil, whisking constantly; set aside.

4. Thinly slice chicken, bell pepper and onion and place in your warm grill pan until crisp-tender. (optional) Combine all the ingredients together, toss gently, mix well. Serve warm.

original source: The Pampered Chef Season's Best (Spring/Summer 2010)

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