Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 1

Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Mark Scarbrough
Recipe by Cooking Light April 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

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  • Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

Nutrition Facts

316 calories; fat 9.3g; saturated fat 1.7g; mono fat 5.8g; poly fat 1.3g; protein 26.4g; carbohydrates 29.2g; fiber 3.6g; cholesterol 60mg; iron 2.4mg; sodium 680mg; calcium 50mg.
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