Roasted Chicken and Yellow Pepper Salad

(Insalata di Pollo Arrosto e Peperoni Gialli)
Source: adapted from La Cucina Italiana, August 2010
adapted by

2 lemons
zest of one of the lemons (strips)
1/2 small red onion, chopped in a small dice
2 cups small shreds of skinless roast or grilled chicken
1 yellow and 1 red, or orange, bell pepper, cut into 3/4-inch cubes (2 peppers, any color!)
7 ounces (about 1 1/2 cups) Parmigiano-Reggiano or similar type cheese, cut into shards
4 tablespoons extra-virgin olive oil
3 tablespoons fresh tarragon leaves, and or marjoram, oregano, whatever you like
salt and freshly ground black pepper

Using a sharp paring knife, trim off top and bottom of lemons. Stand fruit on end and carefully cut the peel and white pith from flesh, reserve the peel, following curve of fruit from top to bottom. Trim away any remaining pith. Cut each section away from membranes, cutting as close to membranes as you can, then cut fruit pieces in half crosswise, and cut again in smaller pieces, and place in a large bowl. I squeezed a bit of the lemon juice into the bowl, too!

In the bowl with the lemons and zest, add chicken, bell peppers, onion and cheese. Add oil, tarragon leaves and salt and pepper, to taste; toss to combine.