Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

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

Ingredients

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