4 grilled chicken breasts, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup fresh sugar snap peas, cleaned

(may use frozen)
1 cup crumbled goat cheese
1⁄4 cup capers, drained and rinsed 1⁄2 cup Lemon Vinaigrette

Place sliced chicken, peppers, and sugar snap peas in a bowl, and toss with dressing. Top with crumbled goat cheese and capers. Serve immediately.

Yield: 6 servings.


2 pounds boneless, skinless chicken breasts 1⁄4 cup olive oil
1 cup lemon juice
1⁄2 cup lemon pepper

1⁄2 cup Worcestershire Sauce

Whisk olive oil, lemon juice, lemon pepper, and Worcester- shire together. Place chicken breasts in a glass pan or sturdy zip- lock bag and toss with marinate

to coat chicken evenly. Cover and marinate 8 hours or over night.

Heat grill to medium. Remove chicken from marinade and place chicken on hot grill. Cook ap- proximately 8-10 minutes per side, turning once, until chicken is just cooked through. Remove from grill and refrigerate.


1⁄2 cup olive oil
1⁄2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper 1 clove garlic, finely chopped
1 shallot, finely chopped
1 tablespoon mayonnaise

Whisk together until combined and drizzle over grilled chicken and vegetables. Serve immediately.

Yield: 4-6 servings.