Tuscan Grilled Chicken & Pepper Salad Recipe

Name: Tuscan Grilled Chicken & Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (also called pasilla) chile or other hot green chile, cored, seeded, and very thinly sliced; 1/2 to 1 jalapeno, 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 Nicoise, Kalamata, or other good-quality black olives, pitted; 30 basil leaves, washed, dried, and torn into small pieces

Servings: persons

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 (also called pasilla) chile or other hot green chile, cored, seeded, and very thinly sliced
1/2 to 1 jalapeno, 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 Nicoise, Kalamata, or other good-quality black olives, pitted
30 basil leaves, washed, dried, and torn into small pieces

1
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 jalapeno chiles, and onion. Set aside.
2
In a small bowl, whisk the two vinegars, garlic, red pepper flakes, and extra-virgin olive oil.
3
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.
4
From Fine Cooking , pp.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Tuscan Grilled Chicken & 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.

Tuscan Grilled Chicken & Pepper Salad

How did you like this recipe?

Frequently Asked Questions