1 1/2 Cup Fresh Sugar Snap Peas
1 1/2 Cups Chopped Skinless Rotisserie Chicken Breast
3/4 Cup of Chopped Bell Peppers
1/2 Cup Onion
3 Tablespoons Red Vinegar
2 Tablespoon Fresh Lemon Juice
2 Tablespoon Dijon Mustard
2 Teaspoon Salt & Pepper
1. Cook Peas (boil water) for 2 minutes until peas are crisp. Next, drain peas & place veggies in a medium bowl. Combine Chicken, Bell Peppers & Onions.
2. Combine Vinegar & remaining ingredients. Drizzle over Salad.
Seriously, this is so easy to make this Salad!! Such a nutritional salad. This Recipe is wonderful! Please note that you can add more vegetables, fruits or apply additional spices. Such a satisfying, flavorful lunch & leftovers are perfect to be chilled in the refrigerator. No question about this- you will not regret this meal!