Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

Ingredients

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

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