Grilled Chicken and Pepper Salad Recipe

Name: Grilled Chicken and Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 2 tbsp. balsamic vinegar; 1 small garlic clove; 1 tsp. Dijon mustard; 1/2 tsp. salt; 1/2 tsp. sugar; 1/4 tsp. coarsely ground black pepper; 2 red peppers; 2 yellow peppers; 1 large red onion; 4 tsp. olive oil; 1 lb. skinless, boneless chicken-breast halves; 1/4 salt; 1/4 tsp. coarsely ground black pepper; 1 c. grape tomatoes; 1 bunch arugula

Servings: persons

3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 small garlic clove
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. coarsely ground black pepper
2 red peppers
2 yellow peppers
1 large red onion
4 tsp. olive oil
1 lb. skinless, boneless chicken-breast halves
1/4 salt
1/4 tsp. coarsely ground black pepper
1 c. grape tomatoes
1 bunch arugula

1
Prepare Balsamic Vinaigrette: In serving bowl, with wire whisk, blend all vinaigrette ingredients; set aside.
2
Prepare Vegetables and Chicken: Cut each pepper lengthwise in half; discard stems and seeds.
3
With hand, flatten each pepper half.
4
In bowl, toss peppers and onion wedges with 3 teaspoons oil.
5
Rub chicken breasts with remaining 1 teaspoon oil; sprinkle with salt and pepper.
6
Place chicken on grill over medium heat.
7
Cook chicken 12 to 15 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
8
While chicken is cooking, place onion wedges and peppers, skin side down, on same grill.
9
Cook onion about 15 minutes or until golden, turning occasionally; cook peppers 18 to 20 minutes or until skins are charred and blistered.
10
When onion wedges are done, remove from grill to plate.
11
When chicken is done, transfer to cutting board.
12
When peppers are done, wrap in foil and allow them to steam at room temperature 10 minutes or until cool enough to handle.
13
While peppers are steaming, slice chicken breasts crosswise into 1/2-inch-wide strips.
14
Remove peppers from foil; discard skins.
15
Thinly slice peppers.
16
Add peppers, chicken, onion, tomatoes, and arugula to bowl with dressing; toss gently to coat.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp. olive oil, 2 tbsp. balsamic vinegar, 1 small garlic clove, 1 tsp. Dijon mustard, and more.

Yes, Grilled Chicken and Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken and Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions