Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

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

Ingredients

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

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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