Tuscan Grilled Chicken and Pepper Salad

Post date: May 20, 2015 5:19:39 PM

5 boneless, skinless chicken breast halves

Extra virgin olive oil

Coarse salt & fresh ground pepper

1 red bell pepper, sliced thin

½ green bell pepper, sliced thin

½ yellow bell pepper, sliced thin

½ orange bell pepper, sliced thin

1 Poblano chile pepper

½ jalapeno pepper

½ small red onion, thinly sliced

¼ cup red wine vinegar

1 Tbs balsamic vinegar

2 cloves garlic, minced

½ tsp. crushed red pepper flakes

¼ cup extra virgin olive oil

2 pints cherry or grape tomatoes

¾ cup kalamata olives, halved (optional)

30 basil leaves, washed, dried and sliced into small pieces

Directions

Core, seed, and thinly slice all of the peppers and chiles. Preheat gas or charcoal grill to medium heat. Lightly brush the chicken with olive oil and sprinkle both sides with salt and pepper. Grill the chicken 4-5 minutes per side or until chicken is cooked through. Let cool and cut the chicken on the diagonal into thin slices. Put the chicken in a large bowl along with the sliced peppers, chiles, and onion. Whisk together the two vinegars, garlic, crushed red pepper flakes, and ¼ cup olive oil. Pour the vinaigrette over the chicken and peppers; toss and let stand for 30 minutes to an hour. Add the tomatoes, olives, and basil. Gently toss, season to taste with salt and pepper, and let stand at least another 15 minutes before serving.