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Recipe

Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

Scott Phillips

Servings: six.

Yellow bell peppers and yellow cherry tomatoes make a stunning salad, but if you can’t find them, simply use more of the red.

Ingredients

  • 5 boneless, skinless chicken breast halves (about 6 oz. each)
  • Olive oil for brushing
  • Kosher salt and freshly ground black pepper
  • 1 yellow bell pepper, cored, seeded, and very thinly sliced
  • 1/2 green bell pepper, cored, seeded, and very thinly sliced
  • 1 poblano chile or other hot green chile, cored, seeded, and very thinly sliced
  • 1/2 to 1 jalapeño, cored, seeded, and finely chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup red-wine vinegar
  • 1 Tbs. balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 20 red cherry tomatoes, halved
  • 20 yellow cherry tomatoes, halved
  • 3/4 cup Niçoise, Kalamata, or other good-quality black olives, pitted
  • 30 basil leaves, washed, dried, and torn into small pieces

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 170
  • Fat (g): 18
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 80
  • Sodium (mg): 740
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 31

Preparation

  • 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.

Reviews

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Reviews (1 review)

  • fortkcook | 09/23/2019

    Nice recipe, ideal for a warm September evening when tomatoes and peppers are at their peak. Attractive on plate. Also very easy to throw together quickly if you use a rotisserie chicken from the market.

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