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Memorial Day: Spicy Grilled Chicken Salad w/Peppers & Tomatoes

Source of Recipe

Joanne Weir


List of Ingredients

6 tablespoons extra virgin olive oil
4 chicken breasts, skinned and boned (6 ounces each)
1 red bell pepper, very thinly sliced
1 green bell pepper, very thinly sliced
1 yellow pepper, very thinly sliced
l pasilla pepper, very thinly sliced (optional)
1/2 jalapeno pepper, seeded and minced
1/2 small red onion, thinly sliced
Salt and freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
6 ounces assorted colored cherry tomatoes (red, yellow, orange; pear-shaped, grape-shaped), halved
1/2 cup cured black olives, preferably Nicoise or Kalamata
40 basil leaves, thin strips



Recipe

Heat a charcoal grill. Brush chicken breasts with 1 tablespoon of the olive oil. Place chicken on the grill, 4 inches from the heat source, and grill until golden brown, 4 to 5 minutes. Turn the chicken and continue to grill until done, 4 to 5 minutes. Cool 20 minutes and cut across the grain into very thin strips. Place in a bowl with the bell peppers, pasilla peppers, and onions. Season with salt and pepper, and reserve in the refrigerator.

In a small bowl, whisk together the garlic, crushed red pepper flakes, red wine vinegar, balsamic vinegar and the remaining 5 tablespoons olive oil. Season with salt and pepper. Add the vinaigrette to the chicken, peppers, and onions; place in the refrigerator 15 minutes.

"I ADDED SLICED GOAT CHEESE ON TOP AND EVERYONE LOVED IT."


SERVES 6 - 8