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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love chicken salad, but I have an aversion to mayo, so this is a chicken salad I can live with. I don't always add the peas, and I sometimes add other veggies that I have on hand. I found this in the express Lane Cookbook by Sarah Fritschner. Ingredients:
4 boneless skinless chicken breast halves |
3 tablespoons olive oil |
1 cup walnuts, chopped |
1 red pepper, cut in 1 inch pieces |
6 ounces marinated artichoke hearts |
1/2 cup fresh peas or 1/2 cup frozen peas |
1 teaspoon dried oregano |
lemon, juice of |
salt and pepper |
2 -3 green onions, diced |
Directions:
1. Cook chicken on stovetop by placing in 1/2 boiling water, bring back to a boil and reduce to a simmer, turning after 5 minutes Cook until done, then cool and chop into cubes.
2. Heat oil in skillet over medium-high heat.
3. Add walnuts for 1-2 minutes, stirring as not to burn.
4. Add peppers, stir.
5. Drain juice from jar of artichokes into skillet.
6. Chop artichokes into large pieces and add to skillet.
7. Add peas and oregano.
8. Cook about 3 minutes.
9. Pour into a bowl.
10. Add lemon juice and season with salt and pepper.
11. Add chicken and stir.
12. Sprinkle onions over salad.
13. Serve warm or cold.
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