Smoked Chicken World Peas Salad

Give Peas a Chance!

It's Day 2 of Eating Light with Creole Contessa! I am excited because I have a big love of salads. Today's salad is inspired by peas!

The wonderful people at World Peas sent me every flavor of their wonderful all natural peas. These peas are a delicious, crunchy, snack all by themselves, but I decided to use them as croutons for my salad.

The salad is beautiful and tasted delicious! I topped my salad with Santa Barbara Ranch, and Kansas City Bacon World Peas! All the flavor without the guilt...Enjoy!

Roasted Chicken World Peas Salad

Prep Time: 15 Minutes
Cooked Time:1 hour
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients:

4 boneless chicken breast
1 bag world peas
1 lb. green beans
1 head of lettuce, rinsed, chopped
1 lb. pasta
4 oz. co-jack cheese, cubed
2 eggs, hard boiled
Creole Buttermilk Ranch dressing
1 tablespoon of creole seasoning
1 tablespoon of garlic powder
1 tablespoon of onion powder
1/2 tablespoon of black pepper
1 container of grape tomatoes
extra virgin olive oil
almonds
extra black pepper and creole seasoning for salad

Directions:

Preheat oven to 350 degrees.

Bring a large pot of salted water to boil. Cook pasta according to package directions. Drain, rinse in cold water, drain again and toss with a tablespoon of extra virgin olive oil, and set aside.

Mix seasoning blend and set aside. Reserve 1 tablespoon of seasoning blend for green beans. Rinse chicken breast and pat dry. Place chicken in an oven proof dish. Coat chicken with a few tablespoons of olive oil. Season chicken with remaining seasoning blend. Roast chicken in the oven for about 35 minutes are until chicken is no longer pink inside. Allow chicken to rest for about 10 minutes and slice thinly.

Rinse green beans and cut off steams on both sides. Place green beans on an oven proof sheet pan and coat with 2 tablespoons of olive oil and seasoning blend. Mix well and roast for 10-15 minutes, turning occasionally.

To prepare salad, place lettuce and pasta in a big bowl, coat with a little dressing, you don't want to much dressing or the salad will get soggy. I use two tablespoons per person. Toss the lettuce and pasta in dressing sprinkle a pinch of creole seasoning and black pepper on green and toss more. Place lettuce/pasta mixture in the middle of four chilled bowls. Top with green beans, almonds, cubed cheese, sliced eggs and tomatoes. For the crunch add world peas!