Warm Lemon Pepper Chicken Salad

By mbmitch

Ingredients

• •8 oz sugar snap peas
• •1 ½ 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
• •¼ cup olive oil
• •1 medium red bell pepper
• •½ small red onion
• •1 jar (6 oz) marinated artichoke heart quarters, drained (I like to use 2 jars since my kids love artichokes!)
• •½ cup chopped fresh parsley (optional)

Preparation

Step 1

•Place peas and ¼ cup water into Pampered Chef large micro-cooker*. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain, rinse under cold water and set aside.
•Slice potatoes and place salt and 4 cups water into micro-cooker. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
•Rub chicken with 1 tbsp of lemon pepper rub. Grill chicken indoors or out. Keep warm.
•For dressing, juice lemon to measure 2 tbsp. Combine juice, remaining rub and garlic pressed. Slowly add oil, whisking constantly, set aside.
•Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell, onion, artichokes and parsley. Stir well. Add potatoes and gently toss with dressing.