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Warm Lemon Pepper Chicken Salad

8   oz (250 g) sugar snap peas
1 1/2   lbs (750 g) B size red potatoes
2   tsp (10 mL) salt
4   boneless, skinless chicken breasts (4 oz/125 g each)
2   tbsp (30 mL) Lemon Pepper Rub, divided
1   lemon
1   garlic clove, pressed
1/4   cup (50 mL) olive oil
1   medium red bell pepper
1/2   small red onion
1   jar (6 oz/170 mL) marinated artichoke heart quarters, drained
1/2   cup (125 mL) chopped fresh parsley (optional)
  1. Place peas and 1/4 cup (50 mL) water into 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 (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 79 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
  3. For dressing, juice lemon to measure 2 tbsp (30 mL). 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./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.

Yield: 6 servings

Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g