“POLLO FORTE” - SPICY GRILLED CHICKEN SALAD WITH
PEPPERS AND TOMATOES
- 6 tablespoons extra virgin olive oil
- 4 skinned and boned chicken breasts, 6 ounces each
- 1 red bell peppers, very thinly sliced
- 1 green bell pepper, very thinly sliced
- 1 yellow pepper, very thinly sliced
- l pasilla pepper, very thinly sliced (optional)
- 1/2 jalapeno pepper, seeded and minced
- 1/2 small red onion, thinly sliced
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons red wine vinegar
- 2 tablespoon Balsamic vinegar
- 6 ounces assorted colored cherry tomatoes, red, yellow, orange,
pear-shaped, grape shaped, halved
- 1/2 cup cured black olive, preferably Nicoise or Kalamata
- 40 basil leaves, thin strips
Heat a charcoal grill. Brush the chicken breasts
with 1 tablespoon of the olive oil. Place the chicken on
the grill 4-inches from the heat source and grill until golden
brown, 4 to 5 minutes. Turn the chicken and continue to
grill until done, 4 to 5 minutes. Cool 20 minutes and cut
across the grain into very thin strips. Place in a bowl
with the bell peppers, pasilla peppers and onions. Season
with salt and pepper and reserve in the refrigerator.
In a small bowl, whisk together the garlic, crushed red pepper
flakes, red wine vinegar, Balsamic vinegar and the remaining
5 tablespoons olive oil. Season with salt and pepper. Add
the vinaigrette to the chicken, peppers and onions and place
in the refrigerator 15 minutes.
To serve, toss the cherry tomatoes, olives and basil with the
salad. Place in a serving bowl and serve immediately.
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