Roast Chicken Salad with Yellow Bell Pepper & Lemon Slices
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fork
Ingredients
- 2 lemons
- 2 cups skinless roast chicken, shredded
- 2 yellow bell pepper, cut into 3/4‑inch pieces
- 7 ounces parmigiano-reggiano, cut into 1/8‑inch-thick shards
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh marjoram leaves
- salt & pepper, as needed
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