White Bean Salad with Chicken and Sugar Snap Peas

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• 2  cups  sugar snap peas
• 1/2  pound  boneless,skinless chicken breasts
• 1/2  teaspoon  freshly ground black pepper, divided
• 1/4  teaspoon  salt, divided
• 1  teaspoon  vegetable oil
• 2  cups  arugula
• 1  (19-ounce) can cannellini beans, drained and rinsed
• 3  bacon slices
• 1/2  cup  chopped Vidalia green onions
• 1  garlic clove, minced
• 1/4  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  chopped fresh parsley
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  cider vinegar

Preparation

Steam snap peas, covered, 3 minutes. Drain and rinse with cold water.

Sprinkle chicken with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan; shred chicken; place in a large bowl. Add snap peas, arugula, and beans to ckicken; toss well.

Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately

Nutritional Information

Calories:

229 (23% from fat)

Fat:

5.8g (sat 2.1g,mono 2.3g,poly 1g)

Protein:

20.8g

Carbohydrate:

22.7g

Fiber:

6.2g

Cholesterol:

39mg

Iron:

2.6mg

Sodium:

550mg

Calcium:

103mg