Seared Chicken Salad with Snap Peas

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Seared Chicken Salad with Snap Peas
Prep/Cook
30 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

3 tablespoons Simple Truth Organic Extra Virgin Olive Oil
1 pound chicken breast cutlets
Coarse salt and ground pepper, to taste
1/2 pound snap peas
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard
5 ounces Simple Truth Organic 50/50 Salad Blend 
1/3 cup dried cherries
1/4 cup Simple Truth Roasted Peanuts, coarsely chopped

Directions

  1. In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper.
  2. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate.
  3. When cool enough to handle, slice chicken crosswise.
  4. In a medium saucepan, bring 2 inches salted water to a boil.
  5. Add snap peas; cover and cook until crisp-tender, 4 to 6 minutes.
  6. Rinse under cold water until cool; drain well.
  7. Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
  8. In a large bowl, toss greens with dressing.
  9. Divide salad among four plates; arrange chicken, green beans, cherries, and peanuts on top.

Nutritional Info *per serving

calories 302
grams protein 30
grams total fat 15
grams fiber 3
grams saturated fat 2
grams carbohydrates 12
mgs cholesterol 65
mgs sodium 131

Nutritional Info *per serving

calories 302
grams protein 30
grams total fat 15
grams fiber 3
grams saturated fat 2
grams carbohydrates 12
mgs cholesterol 65
mgs sodium 131