White Bean Salad with Chicken and Sugar Snap Peas

recipe

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 23 %
Fat 5.8 g
Satfat 2.1 g
Monofat 2.3 g
Polyfat 1 g
Protein 20.8 g
Carbohydrate 22.7 g
Fiber 6.2 g
Cholesterol 39 mg
Iron 2.6 mg
Sodium 550 mg
Calcium 103 mg

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

Preparation

Steam snap peas, covered, 3 minutes. Drain and rinse with cold water.

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.

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

Note:

April 2002
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