Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

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

Ingredients

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

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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