Recipes for the Web

Barrington Software Incorporated

Tuscan Grilled Chicken & Pepper Salad (Pollo Forte)

Yellow bell peppers and yellow cherry tomatoes make a stunning salad, but if you can't find them,

simply use more of the red.

Serves six

5 boneless, skinless chicken breast halves (about 6 oz. each)

Olive oil for brushing

Salt and freshly ground black pepper

1 red bell pepper, cored, seeded, and very thinly sliced

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 jalapeño, 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. dried chile flakes

1/4 cup extra-virgin olive oil

20 red cherry tomatoes, halved

20 yellow cherry tomatoes, halved

3/4 cup niçoise, kalamata, or other good-quality black olives, pitted

30 basil leaves, washed, dried, and torn into small pieces

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 min. Season with salt and pepper and then turn them over and

continue to grill until cooked through, 3 to 4 min. 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 jalapeño chiles, and onion. Set aside.

In a small bowl, whisk together the two vinegars, garlic, dried chile flakes, and extra-virgin olive oil.

Toss the vinaigrette with the chicken and peppers and let stand at least 30 min. 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 min. before serving to allow the flavors to meld.

-Joanne Weir is a cooking teacher and cookbook author. Her most recent book is You Say Tomato

(Broadway Books, 1998). Photos: Holly Stewart

From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com