Grilled Lemon Chicken Salad

 (from The Barefoot Contessa Cookbook)

Serves 6

• 2 POUNDS Grilled Lemon Chicken (see recipe below)
• 1/4 CUP freshly squeezed lemon juice (1 large lemon)
• 1/4 CUP good olive oil
• 1 CUP raw sugar snap peas, stems and strings removed
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 lemon, thinly sliced
• 1/4 TEASPOON kosher salt
• 1/4 TEASPOON freshly ground black pepper

After the chicken is grilled, chill it in refrigerator. Slice the breasts diagonally into 3/8-inch-thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt, and pepper.  Taste for seasonings and serve cold or at room temperature.

Grilled Lemon Chicken:

• 3/4 CUP freshly squeezed lemon juice (4 lemons)
• 3/4 CUP good olive oil
• 2 TEASPOONS kosher salt
• 1 TEASPOON freshly ground black pepper
• 1 TABLESPOON minced fresh thyme leaves (1/2 
• teaspoon dried)
• 2 POUNDS boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt, pepper, and  thyme. Pour over the chicken breasts in a nonreactive bowl.  Cover and marinate in the refrigerator for 6 hours or overnight. 

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. 

Cool slightly and cut diagonally in 1/2-inch-thick slices.