Spicy Grilled Chicken Salad With Peppers And Tomatoes

Spicy Grilled Chicken Salad With Peppers And Tomatoes
Spicy Grilled Chicken Salad With Peppers And Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless skinless chicken breast halves - (abt 6 oz ea)

  • 1

    tablespoon olive oil

  • 2

    red, green, yellow or orange

  • bell peppers, or a mixture seeded, deribbed, and very thinly sliced

  • 1

    fresh pasilla chili pepper seeded, and thinly sliced

  • 1/2

    fresh jalapeño pepper seeded, minced

  • 1

    small red onion thinly sliced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    garlic cloves minced

  • 1/2

    teaspoon red pepper flakes

  • 3

    tablespoons red wine vinegar

  • 2

    tablespoons aged balsamic vinegar

  • 5

    tablespoons extra-virgin olive oil

  • 1/2

    pound assorted cherry tomatoes halved (such as red, yellow, green, orange and yellow pear)

  • 1/2

    cup brine-cured black olives (preferably niçoise or Kalamata)

  • 40

    small fresh basil leaves

Directions

Prepare a fire in a grill. Brush the chicken breasts with the 1 tablespoon olive oil. Place the chicken breasts on the grill rack about 4 inches from the fire and grill until golden brown on one side, 4 to 5 minutes. Turn the chicken and continue to grill until golden brown on the other side and opaque in the center, 4 to 5 minutes more. Transfer to a cutting board and let cool for 20 minutes, then cut across the grain into very thin strips. Place the chicken strips in a large bowl and add the bell, pasilla and jalapeño peppers and the onion. Mix well and season with salt and pepper. Cover and refrigerate until needed. In a small bowl, whisk together the garlic, red pepper flakes, red wine vinegar, balsamic vinegar and extra-virgin olive oil. Season with salt and pepper. Pour over the chicken mixture, toss to mix and return to the refrigerator for 15 minutes. To serve, add the cherry tomatoes, olives and basil to the chicken mixture. Toss well and transfer to a serving bowl or individual plates. Serve chilled or at room temperature. This recipe yields 4 to 6 servings.

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