Chicken Salad

Ingredient

2 pounds cut, grilled lemon chicken
4 cup freshly squeezed lemon juice
4 cup olive oil
2 red bell pepper
2 yellow bell pepper
1 lemon
4 teaspoon salt
4 freshly ground black pepper to taste


Method

1. After chicken is grilled, chill it in the refrigerator.

2. Slice the breasts diagonally into 3/8-inch-thick slices.

3. 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.

4. Taste for seasoning and serve cold or at room temperature.

SOURCE: COLUMBIA UNIV SPECATATOR