White Bean Salad With Chicken And Sugar Snap Peas

• 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

1. Steam snap peas, covered, 3 minutes. Drain and rinse with cold water.
2. 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.
3. 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

sugar snap peas, chicken breasts, freshly ground black pepper, salt, vegetable oil, arugula, cannellini beans, bacon, vidalia green onions, garlic, chicken broth, parsley, lemon juice, cider vinegar

Taken from www.myrecipes.com/recipe/white-bean-salad-with-chicken-sugar-snap-peas (may not work)