Chicken and Sugar Snap Pea Salad

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Step 1

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken; sprinkle with salt and pepper and sauté until chicken is just cooked through, but still moist, about 8 minutes.

Step 2

Place the sugar snap peas in a steamer basket; set in a saucepan over 1-inch of boiling water. Cover tightly and steam the peas until crisp-tender, 2 to 3 minutes. Drain and transfer the peas to a large bowl of ice water. Cool the peas for 1 minute and then drain on lawyers of paper towels.

Step 3

Combine yogurt, sour cream, mint, lemon zest and lemon juice in a small bowl. Arrange the lettuce on a large serving platter. Top with the chicken and snap peas. Drizzle with the dressing.