July 27, 2012

Warm Lemon Pepper Chicken Salad

July 27, 2012

Served warm, this main dish salad gets its fresh flavor from our Lemon Pepper Rub.


8 oz sugar snap peas

1 1/2 lbs "B" size red potatoes

2 tsp salt

4 boneless, skinless chicken breasts

2 tbsp Lemon Pepper Rub, divided

1 lemon

1 garlic clove, pressed

1/4 cup olive oil

1 medium red bell pepper

1/2 small red onion

1 jar (6 oz) marinated artichoke heart quarters, drained

1/2 cup chopped fresh parsley (optional)


1.  Place peas and 1/4 cup water in Large Micro-Cooker.  Microwave, covered, on HIGH 2-3 minutes or until crisp-tender.  Drain using small Stainless Mesh Colander; rinse under cold water and set aside.  Slice potatoes using Ultimate Mandoline fitted with v-shaped blade.  Place potatoes, salt and enough water to cover into Micro-Cooker.  Microwave, covered on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.

2.  Meanwhile, heat Grill Pan over medium heat 5 minutes.  Rub chicken with 1 tbsp of the rub.  Spray pan with olive oil using Kitchen Spritzer.  Cook chicken 7-9 minutes or until Digital Pocket Thermometer registers 165 F and juices run clear, turning once.  Remove from pan; set aside and keep warm.

3.  For dressing, juice lemon to measure 2 tbsp.  Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl.  Slowly add oil, whisking constantly; set aside.

4.  Thinly slice chicken, bell pepper and onion using Santoku Knife.  Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt) Mixing Bowl; mix well.  Add potatoes and dressing; toss gently.  Serve Warm.

Yield: 6 servings

blog comments powered by Disqus