Warm Lemon Pep. Chick. Salad Recipe Needed!

[pctharper]

Does anyone have the recipe for the Warm Lemon Pepper Chicken Salad? CC says its in the Spring/Summer 2010 SB but I can't find mine! I swear I just recently saw a colored picture of it with the recipe. I've looked through all my PC cookbooks and can't find it! I really wanted to make this for dinner tonight if anyone can help!

TIA!

 

[NooraK]

All the SB recipes are on CC, you can print it from there.

 

[pctharper]

All the SB recipes are on CC, you can print it from there.

It wouldn't let me print or even view the recipe!

 

[kam]

On CC, go to Products & Recipes tab...Recipes...Season's Best.

It is listed right there. Put a check mark next to it and select Show my selections.

You can also change which SB to look in. There is quite an archive available.

It wouldn't let me print or even view the recipe!

Don't access it from the search section.

 

[yankfan24]

In case you didn't find it...

The Pampered Chef ®
Warm Lemon Pepper Chicken Salad
Recipe


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)



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 4 cups (1 L) water into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.


Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil. Cook chicken 7-9 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.


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.


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 290, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 26 g, Protein 22 g, Sodium 560 mg, Fiber 4 g


Cook's Tip: If desired, 1/4 tsp (1 mL) salt and 3/4 tsp (4 mL) coarsely ground black pepper can be substituted for the Lemon Pepper Rub in the chicken.

For rub in dressing, substitute 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) coarsely ground black pepper, 1/2 tsp (2 mL) sugar and 1/4 tsp (1 mL) salt.


Shopping List
8 oz (250 g) sugar snap peas
11/2 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
1 lemon
1 garlic clove
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
1 small bunch fresh parsley (optional)

Cook's Tips: If desired, 1/4 tsp (1 mL) salt and 3/4 tsp (4 mL) coarsely ground black pepper can be substituted for the Lemon Pepper Rub in the chicken.

For rub in dressing, substitute 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) coarsely ground black pepper, 1/2 tsp (2 mL) sugar and 1/4 tsp (1 mL) salt.

© null The Pampered Chef used under license.

 

[pctharper]

Thanks Kam! Thats what I was doing-just typing in a search. Soooo many good recipies!!!!

 

[babywings76]

It was also featured in the S/S catalog. Nice picture to go along w/ it, too.

 

[rlombas]

Hi there! I'm a Pampered Chef consultant and I would be happy to help you with the Warm Lemon Pepper Chicken Salad recipe. It's actually in the Spring/Summer 2011 Season's Best cookbook, not the 2010 one. The recipe is on page 28 and it's called "Lemon Pepper Chicken Salad". I hope this helps and that you enjoy your dinner tonight! Happy cooking!