Curried Chicken Salad with Peanuts

2 tsp. extra-virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. fresh lemon juice
12 oz. snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup nonfat or low-fat plain yogurt
1/4 cup mayonnaise
1 Tbsp. curry powder
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
1/4 tsp. salt
2 celery stalks, finely chopped
1 small bunch scallions, chopped
Freshly ground black pepper
1/3 cup unsalted roasted peanuts, chopped

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.

While chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immediately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.

In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt, and remaining 1 tablespoon lemon juice. Add chicken, snow peas, celery, and scallion to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates, sprinkle with peanuts, and serve.

Note: If the chicken is too thick, place it between a large piece of plastic wrap and gentle pound it with a kitchen mallet. It will cook much more evenly if it's not plump in the middle.

This is delicious and would be great in a pita pocket!

Recipe from The South Beach Diet Taste of Summer Cookbook