White Bean Salad with Chicken and Sugar Snap Peas

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 23%
  • Fat: 5.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 20.8g
  • Carbohydrate: 22.7g
  • Fiber: 6.2g
  • Cholesterol: 39mg
  • Iron: 2.6mg
  • Sodium: 550mg
  • Calcium: 103mg

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

  1. Steam snap peas, covered, 3 minutes. Drain and rinse with cold water.
  2. 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.
  3. 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
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