Chicken With Sugar Snap Peas And Potato Salad – a delicious recipe with baby potatoes, sugar snap peas, chicken breasts, extra virgin olive oil, baby arugula, DRESSING. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook the potatoes in boiling salted water for 10 mins, until just tender. Add the sugar snap peas for the last 3 mins of cooking. Drain and refresh under cold water.
2
Meanwhile, place the chicken in a plastic bag and pound to 1/4-inch thickness. Season the chicken and brush with olive oil.
3
Preheat a grill pan on high heat. Cook the chicken for about 3 mins each side, until golden and cooked through. Set aside to cool.
4
For the dressing, whisk the lemon juice, garlic and a good pinch of salt in a bowl until the salt dissolves. Add the oil in a thin stream, whisking constantly, until the mixture thickens. Season.
5
Combine the potatoes, sugar snap peas and arugula in a large bowl. Add 1/2 the dressing and toss well. Cut the chicken into strips and arrange on top. Drizzle with the remaining dressing and serve.
1124
kcal
Calories
38
g
Fat
163
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs baby potatoes, halved, 1 lb sugar snap peas, 4 None boneless skinless chicken breasts, 1 tbsp extra virgin olive oil, and more.
Yes, Chicken With Sugar Snap Peas And Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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