Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

"When it's in season, I sometimes substitute thin, blanched, fresh asparagus for the sugar snap peas. Freshly squeezed lemon juice is essential to the flavor of this salad." -Michael Ruggeberg, Aspen, CO

Michael Ruggeberg, Aspen, Colorado
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.

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  • Prepare grill.

  • Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into 1/4-inch-thick slices.

  • To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine. Place 1 3/4 cups chicken salad on each of 4 plates. Serve with lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

259 calories; calories from fat 25%; fat 7.1g; saturated fat 1.2g; mono fat 4g; poly fat 1g; protein 40.5g; carbohydrates 5.3g; fiber 0.8g; cholesterol 99mg; iron 1.5mg; sodium 332mg; calcium 35mg.
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