My friend Yael turned me on to this recipe last year in the Hamptons. Its an Ina Garten recipe and is very fresh and light. You can substitute other vegetables if you prefer.
4 – 6 chicken cutlets, grilled (marinate them in lemon juice, olive oil, salt, pepper, and thyme and grill or use any leftover or store bought grilled chicken)
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 cup sugar snap peas, cut in pieces (Ashkenazi Jews can use asparagus or cucumbers)
½ red pepper, sliced
½ yellow pepper, sliced
1 lemon, thinly sliced
¼ teaspoon kosher salt
¼ teaspoon pepper
Slice the chicken on a diagonal. Place the chicken and its juices in a large bowl. Add the lemon juice olive oil, sugar snap peas( asparagus or cucumbers), peppers, lemon slices, salt and pepper.
Let the salad marinate for at least 30 minutes. Serve chilled or at room temperature.