Note: Give yourself an extra day so that the chicken breasts can marinate overnight before grilling.
There are two parts to this recipe: the grilled chicken, then the assembling of the salad.
GRILLED LEMON CHICKEN
3/4 cup freshly squeezed lemon juice (4 lemons) (Yes! Fresh makes a difference!)
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.
Grill for about ten minutes on each side. Allow to chill in refrigerator. Slice into 3/8-inch-thick slices when ready to assemble salad.
1/4 cup freshly squeezed lemon juice (1 large lemon) (Yes! Use fresh!)
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
Toss all the ingredients into a bowl, including the chilled, sliced grilled chicken. Taste for seasonings and serve cold or at room temperature.