Stem peas until crisp tender. Drain and rinse under cold water. Set aside.
Slice potatoes into 1/4 slices. Cook potatoes in salted water for 10 - 12 minutes or until tender. Drain and set aside.
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.
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.
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.
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