Grilled Chicken and Lemon Salad

Chicken:
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tbsp. fresh thyme leaves
1 tsp. salt
4 skinless, boneless chicken breast halves
Cooking spray

Salad::
1 cup sugar snap peas, trimmed
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips
1/2 cup slices zucchini
2 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1/4 tsp. salt

To prepare chicken, combine the first 4 ingredients in a large zip-top plastic
bag. Add chicken to bag, and seal. Marinate in the refrigerator
1 hour, turning occasionally.

Remove chicken from bag; discard marinade. Place chicken on a hot grill rack
coated with cooking spray; grill 6 minutes on each side or until done. Cool
completely; cut into 1/4-inch-thick slices.

To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with
cold water. Drain. Combine peas and all the remaining Salad ingredients in
a large bowl; add chicken, tossing to combine. Place 1-3/4 cups chicken
salad on each of 4 plates. Serve with lemon wedges, if desired.

4 servings