Warm Lemon Pepper Chicken Salad

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  • 8 oz. sugar snap peas
  • 1 1/2 lb. small red potatoes
  • 1/2 tsp. salt
  • 4 (4 oz) boneless skinless chicken breasts
  • 2 T. lemon pepper
  • Cooking Spray
  • 1 lemon
  • 1 garlic clove, pressed
  • 1/4 c. olive oil
  • 1 medium red bell pepper
  • 1 small red onion
  • 1 jar (6 oz) marinated artichoke heart quarters
  • 1/2 c. chopped fresh parsley


  1. Stem peas until crisp tender. Drain and rinse under cold water. Set aside.

  2. Slice potatoes into 1/4 slices. Cook potatoes in salted water for 10 - 12 minutes or until tender. Drain and set aside.

  3. Rub chicken with 1 tablespoon of lemon pepper seasoning. Prepare a grill pan or non-stick skillet by spraying lightly with cooking spray. Cook chicken 7 - 9 minutes per side or until the internal temperature reaches 165*F. Remove from pan and set aside.

  4. To make the dressing: ,ix 2 tablespoons of lemon juice, remaining lemon pepper seasoning, pressed garlic, olive oil in a small bowl. Whisk to combine.

  5. Thinly slice chicken, bell pepper and onion. Combine chicken, bell pepper, onion, peas, artichokes and parsley in a large salad bowl. Toss with dressing. Add potatoes and gently toss. Serve warm.
December 2012

This recipe is a personal recipe added by Margareta and has not been tested or endorsed by MyRecipes.

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