Warm Lemon Pepper Chicken Salad Recipe

  • 1 1/2 pounds Red Potatoes
  • 2 teaspoons salt
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon lemon pepper rub, divided
  • 1 lemon
  • 1 clove garlic, pressed
  • 1/4 cup olive oil
  • 1 red bell pepper (medium)
  • 1/2 red onion (small)
  • 1 jar marinated artichoke heart quarters, drained (6 ounce jar)
  • 1/2 cup chopped fresh parsley
Place peas and 1/4 C. water into a large microwavable cooker. Microwave, covered, on high 2-3 minutes or until crisp-tender. Drain; rinse under cold water and set aside. Slice potatoes. Place potatoes, salt and 4 C. waters into large microwavable cooker.

Microwave, covered on high 13-16 minutes or until tender, stirring twice; drain and set aside. Meanwhile, heat a grilling pan over medium heat for 5 minutes. Rub chicken with 1 T. of the rub. Spray pan with olive oil. Cook chicken 7-9 minutes or until meat thermometer reads 165° and juices run clear, turning once. Remove from pan, set aside and keep warm.

For dressing, juice lemon to measure 2 T. Combine juice, remaining rub and garlic pressed with a garlic press in a small bowl. Slowly add oil, whisking constantly; set aside. Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in large mixing bowl; mix well. Add potatoes and dressing; toss lightly. Serve warm. Makes 6 servings.

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