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Serves 4

• 3 chicken breast halves, grilled or roasted (or 3 whole cooked legs); rotisserie is great for this
• 1/2 pound snow peas, strings removed and halved on the diagonal
• 1 fresh red onion or 1/2 regular red onion, very thinly sliced
• 2 stalks celery, thinly sliced on the diagonal
• 1 pint cherry tomatoes, halved or quartered
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons red wine vinegar
• 1/4 cup chopped fresh parsley

1. Remove and discard the skin and bones from the chicken. Cut the flesh into 2-inch strips.
2. In a bowl combine the chicken, snow peas, onion, celery, and tomatoes. Toss gently.
3. Sprinkle with olive oil, salt, and pepper. Toss again. Sprinkle with vinegar and parsley. Toss until well mixed. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian

tags: no-cook

source: http://www.boston.com/lifestyle/food/dishing/2011/07/too_hot_to_cook.html, boston globe