Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

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

Ingredients

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