This salad turns leftover chicken into a colorful palette of late summer colors. While the recipe suggests that you serve it warm, it is also terrific picnic farele.

Serves 6

1 clove crushed garlic

1 tablespoon lemon zest

2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

½ cup olive oil

2–3 cups diced cooked chicken or turkey

2 tablespoons lard, butter or olive oil

1 medium red bell pepper, seeded and cut into strips

1 medium yellow bell pepper, seeded and cut into strips

1 medium green bell pepper, seeded and cut into strips

1 medium red onion, cut into narrow wedges

2/3 cup dry white wine

Coarse salt and ground black pepper, to taste

Combine the garlic, lemon zest, parsley and olive oil in a small bowl. Whisk until emulsified. Pour the dressing over the chicken and toss to coat.

Heat the fat in a large skillet over a medium flame. Add all the bell peppers and onion and sauté 1 minute. Pour in the wine, reduce the heat to a simmer, cover, and cook until the vegetables are crisp-tender, about 5–7 minutes. Remove the lid, increase the heat and cook until all the liquid has evaporated. Add the chicken, lower the heat once more, and sauté just until it is warmed through. Serve warm or let cool, cover, and refrigerate until needed.