Grilled Chicken and Peppers Salad

Grilled Chicken and Peppers Salad
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil for brushing
  • kosher salt and freshly ground black pepper
  • 1 each red and yellow bell pepper, cored, seeded and thinly sliced
  • 1 poblano chile, cored, peeled and thinly sliced
  • ½ red onion, thinly sliced
  • ¼ cup organic cider vinegar
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 8-10 black olives, pitted and coarsely chopped
  • 1 bunch fresh basil, torn into small pieces
  1. Heat grill on medium-high and reduce to medium-low for cooking.
  2. Lightly brush the chicken with olive oil and season with salt and pepper.
  3. Grill on one side for 4-5 minutes and turn. Continue grilling until cooked through, being careful not to char the meat.
  4. Remove from heat and allow to sit for 10 minutes before slicing.
  5. Meanwhile, prepare the veggies and combine in a large salad bowl.
  6. In a small bowl, whisk together the vinegar, olive oil and garlic.
  7. Add the vinaigrette to the veggies and toss gently to combine.
  8. Top with torn basil and black olives.
  9. Serve the chicken on the side.


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