Spicy Grilled Chicken Salad with Peppers and Tomatoes

From Yankee Magazine — October 2011

From Best New England Recipes — October 2011

Vegetables Recipes | Salads Recipes | Meat Recipes

Preparation Time: 45 minutes

Start to Finish Time: 90 minutes

Yield: 6 to 8 servings

• 4 chicken breasts, skinned and boned (6 ounces each)
• 6 tablespoons extra-virgin olive oil
• 1 red bell pepper, very thinly sliced
• 1 green bell pepper, very thinly sliced
• 1 yellow pepper, very thinly sliced
• 1 pasilla pepper, very thinly sliced (optional)
• 1 small jalapeño pepper, seeded and minced
• 1/2 small red onion, thinly sliced
• Kosher or sea salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red-pepper flakes
• 3 tablespoons red-wine vinegar
• 2 tablespoons balsamic vinegar
• 6 ounces cherry tomatoes,assorted colors and shapes (red, yellow, orange; pear-shaped, grape-shaped), halved
• 1/2 cup pitted cured black olives (preferably Niçoise or Kalamata), halved lengthwise
• 40 basil leaves, cut into thin strips

Set up your grill for direct high heat. Brush chicken breasts with 1 tablespoon oil.

Place chicken on grill, 4 inches from heat source; cook until golden brown on that side, 4–6 minutes.

Turn chicken; continue grilling until done, 4–6 minutes more. Remove from heat.

Using a fork and a chef ’s knife, cut chicken into bite-size pieces while still hot; then toss with bell pepper slices, pasilla-pepper slices, and onions (vegetables will soften a bit). Season with salt and pepper to taste. Chill in refrigerator 15 minutes. Meanwhile, in a small bowl, whisk together garlic, red pepper flakes, red-wine vinegar, balsamic vinegar, and remaining 5 tablespoons olive oil. Season with salt and pepper to taste.

Add to chicken/pepper mixture and toss well. Chill in refrigerator at least 30 minutes, up to one day.

To serve, toss chicken/pepper mixture with tomatoes. Garnish with olives and basil leaves.

Comments

Can be chilled up to one day.

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