Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

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

Ingredients

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

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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