Spicy Grilled Chicken Salad With Peppers And Tomatoes
This grilled chicken salad bursts with vibrant colors and flavors, making it a perfect dish for a summer gathering. Tender chicken strips are mixed with a variety of peppers, onions, cherry tomatoes, and olives, all tossed in a zesty vinaigrette. Finished with fragrant basil leaves, this salad is a delightful combination of smoky, tangy, and fresh tastes that are sure to please your taste buds. Enjoy it chilled or at room temperature for a refreshing meal.
— Constant Cookbook
Ingredients
- 4 boneless, skinless chicken breast halves,
- each about 6 oz.
- 1 Tbs. olive oil
- 2 red, green, yellow or orange bell peppers,
- or a mixture, seeded, deribbed and very thinly
- sliced
- 1 fresh pasilla chili pepper, seeded and very
- thinly sliced
- 1/2 fresh jalapeño pepper, seeded and minced
- 1 small red onion, thinly sliced
- Salt and freshly ground pepper, to taste
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 3 Tbs. red wine vinegar
- 2 Tbs. aged balsamic vinegar
- 5 Tbs. extra-virgin olive oil
- 1/2 lb. assorted cherry tomatoes, such as
- red, yellow, green, orange and yellow pear,
- halved
- 1/2 cup brine-cured black olives, preferably
- niçoise or Kalamata
- 40 small fresh basil leaves
Instructions
- Prepare a fire in a grill.
- Brush the chicken breasts with the 1 Tbs. olive oil. Place the chicken breasts on the grill rack about 4 inches from the fire and grill until golden brown on one side, 4 to 5 minutes. Turn the chicken and continue to grill until golden brown on the other side and opaque in the center, 4 to 5 minutes more. Transfer to a cutting board and let cool for 20 minutes, then cut across the grain into very thin strips.
- Place the chicken strips in a large bowl and add the bell, pasilla and jalapeño peppers and the onion. Mix well and season with salt and pepper. Cover and refrigerate until needed.
- In a small bowl, whisk together the garlic, red pepper flakes, red wine vinegar, balsamic vinegar and extra-virgin olive oil. Season with salt and pepper. Pour over the chicken mixture, toss to mix and return to the refrigerator for 15 minutes.
- To serve, add the cherry tomatoes, olives and basil to the chicken mixture. Toss well and transfer to a serving bowl or individual plates. Serve chilled or at room temperature. Serves  4 to 6.
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