- Calories 229
- Caloriesfromfat 23%
- Fat 5.8g
- Satfat 2.1g
- Monofat 2.3g
- Polyfat 1g
- Protein 20.8g
- Carbohydrate 22.7g
- Fiber 6.2g
- Cholesterol 39mg
- Iron 2.6mg
- Sodium 550mg
- Calcium 103mg
White Bean Salad with Chicken and Sugar Snap Peas
How to Make It
Step 1
Steam snap peas, covered, 3 minutes. Drain and rinse with cold water.
Step 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.
Step 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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rstarrlemaitre's Review
A delicious springtime salad - wonderful contrast between the sweet sugar snap peas and the savory bacon. I would increase the arugula, to balance out the ingredients more with the chicken and cannellini. I also would recommend a more robust base to the dressing than the chicken broth - perhaps equal parts olive oil and cider vinegar.
noelle71's Review