Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)
Photo by Scott Phillips

Ingredients

  • ½ small red onion, thinly sliced
  • ¾ cup Niçoise, Kalamata, or other good-quality black olives, pitted
  • ½ to 1 jalapeño, cored, seeded, and finely chopped
  • ¼ cup extra-virgin olive oil
  • 20 yellow cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • Olive oil for brushing
  • + 10 more ingredients
    • 1 yellow bell pepper, cored, seeded, and very thinly sliced
    • 5 boneless, skinless chicken breast halves (about 6 oz. each)
    • ½ green bell pepper, cored, seeded, and very thinly sliced
    • 20 red cherry tomatoes, halved
    • 30 basil leaves, washed, dried, and torn into small pieces
    • 1 Tbs. balsamic vinegar
    • 2 cloves garlic, finely chopped
    • ¼ cup red-wine vinegar
    • ½ tsp. crushed red pepper flakes
    • 1 poblano chile or other hot green chile, cored, seeded, and very thinly sliced

Heat the grill. Lightly brush the chicken with olive oil.Grill the chicken breasts on one side until almost firm to the touch, 4 to 5 minutes. Season with salt and pepper and then turn them over and continue to grill until cooked through, 3 to 4 minutes. Remove from the grill and let cool. Cut th...

View full recipe at Fine Cooking

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