Yellow bell peppers and yellow cherry tomatoes make a stunning salad, but if you can’t find them, simply use more of the red.
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 the chicken on the diagonal into thin slices. Put the chicken in a large bowl along with the bell peppers, poblano and jalapeño chiles, and onion. Set aside.
In a small bowl, whisk the two vinegars, garlic, red pepper flakes, and extra-virgin olive oil.
Toss the vinaigrette with the chicken and peppers and let stand at least 30 minutes and up to an hour. Add the cherry tomatoes, olives, and basil. Gently toss the salad and season to taste with salt and pepper. Let the salad stand another 15 minutes before serving to allow the flavors to meld.
nutrition information (per serving):
18, Fat Calories
170, Saturated Fat
31, Monounsaturated Fat
13, Polyunsaturated Fat
Photo: Scott Phillips