Green Salad with Chicken and Marinated Peas

Place peas in a large heatproof bowl. Pour boiling water over peas; let stand 30 seconds. Drain and return to bowl. Remove 4 teaspoons zest and squeeze 6 tablespoons juice from lemons. Add lemon zest and juice, the oil, onion, salt and crushed red pepper to bowl; stir to combine. Cover and chill at least 20 minutes or up to 3 days. (Let stand at room temperature for 1 hour if chilled longer than 4 hours.)

Add chicken, lettuce and herbs to bowl; toss to coat. Taste and adjust the seasonings. Serve immediately.