Grilled Chicken and Lemon Salad

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.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on a 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 next 7 ingredients (through black pepper) 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.