Smoky Chicken and Pepper Salad

1. 1

   Prepare grill for direct grilling on medium-high.

2. 2

   In large bowl, combine cumin, 1 teaspoon paprika, 2 tablespoons parsley, 1 tablespoon each vinegar and oil, half of garlic, and 1/4 teaspoon salt; add chicken and turn to coat.

3. 3

   Let stand.

4. 4

   Grill bread 1 to 2 minutes or until toasted, turning over once.

5. 5

   Cool completely, then cut into 1/2-inch cubes.

6. 6

   While bread cools, grill peppers 8 minutes or until crisp-tender and grill marks appear, turning occasionally; transfer to cutting board.

7. 7

   Cool slightly, then cut into 1/2-inch pieces.

8. 8

   In large bowl, toss peppers, tomatoes, remaining garlic, 1/2 teaspoon paprika, 3 tablespoons vinegar, 2 tablespoons oil, and 1/4 teaspoon salt until mixed.

9. 9

   Let stand.

10. 10

    Grill chicken 10 minutes or until well browned and cooked through (165 degrees F), turning often.

11. 11

    Cut into 1/2-inch chunks; transfer, with bread cubes and remaining parsley, to bowl with tomato mixture.

12. 12

    Toss until very well mixed.

* Per serving · 4 servings · Values may vary.