Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light April 2002

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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

Nutrition Facts

229 calories; calories from fat 23%; fat 5.8g; saturated fat 2.1g; mono fat 2.3g; poly fat 1g; protein 20.8g; carbohydrates 22.7g; fiber 6.2g; cholesterol 39mg; iron 2.6mg; sodium 550mg; calcium 103mg.
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