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

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

Ratings & Reviews

noelle71's Review

April 20, 2013

rstarrlemaitre's Review

April 22, 2011
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.