Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

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

Ingredients

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