Spicy Grilled-Chicken Salad with Peppers and Tomatoes

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Ingredients

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

Instructions

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.

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