Spicy Grilled-Chicken Salad with Peppers and Tomatoes


4 chicken breasts, skinned and boned (6 ounces each)
6 tablespoons extra-virgin olive oil
1 red bell pepper, very thinly sliced
1 green bell pepper, very thinly sliced
1 yellow pepper, very thinly sliced
1 pasilla pepper, very thinly sliced (optional)
1 small jalapeño pepper, seeded and minced
1/2 small red onion, thinly sliced
Kosher or sea salt
Freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
3 tablespoons red-wine vinegar
2 tablespoons balsamic vinegar
6 ounces cherry tomatoes, assorted colors and shapes (red, yellow, orange; pear-shaped, grape-shaped), halved
1/2 cup pitted cured black olives (preferably Niçoise or Kalamata), halved lengthwise
40 basil leaves, cut into thin strips


Set up your grill for direct high heat. Brush chicken breasts with 1 tablespoon oil.

Place chicken on grill, 4 inches from heat source; cook until golden brown on that side, 4–6 minutes.

Turn chicken; continue grilling until done, 4–6 minutes more. Remove from heat.

Using a fork and a chef ’s knife, cut chicken into bite-size pieces while still hot; then toss with bell-pepper slices, pasilla-pepper slices, and onions (vegetables will soften a bit). Season with salt and pepper to taste. Chill in refrigerator 15 minutes.

Meanwhile, in a small bowl, whisk together garlic, red-pepper flakes, red-wine vinegar, balsamic vinegar, and remaining 5 tablespoons olive oil. Season with salt and pepper to taste.

Add to chicken/pepper mixture and toss well. Chill in refrigerator at least 30 minutes, up to one day.

To serve, toss chicken/pepper mixture with tomatoes. Garnish with olives and basil leaves.


6–8 servings

Preparation Time

45 Minutes

Total Time

90 Minutes

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