Warm Lemon Pepper Chicken Salad - cooking recipe

Ingredients

8 ounces sugar snap peas
1 1/2 lbs red potatoes
2 teaspoons salt
4 boneless skinless chicken breasts
2 tablespoons lemon pepper seasoning
1 lemon
1 garlic clove
1/4 cup olive oil
1 medium bell pepper
1/2 small red onion
6 ounces marinated artichoke hearts, quartered
1/2 cup parsley

Preparation

Place the peas and 1/4 cup water into a microwave safe dish. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using a colander; rinse under cold water and set aside.
Slice potatoes into 1/4 inch rounds. Place potatoes, salt and 4 cups of water into another microwave safe dish. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
Meanwhile, heat a skillet over medium heat for 5 minutes. Rub chicken with 1 tbsp lemon pepper seasoning. Spray pan with oil. Cook chicken 7-9 minutes or until a 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 tablespoons Combine juice, 1 tbsp lemon pepper seasoning and garlic in a small bowl. Slowly add 1/4 cup olive oil, whisking constantly; set aside.
Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in a large mixing bowl.
Add potatoes and dressing; toss gently. Serve warm.