Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette

1. 1

   In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified.

2. 2

   Add the tomato and the water and blend the vinaigrette until it is smooth.

3. 3

   Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through.

4. 4

   Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces.

5. 5

   In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste.

6. 6

   Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.

* Per serving · 4 servings · Values may vary.