Spicy Italian Grilled Chicken & Mixed Bell Pepper Salad
Recipe: #15962
November 16, 2014
Categories: Chicken, Peppers, Fathers Day, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Hot Peppers, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"If it's not grilling season where you live, the chicken an be made on an indoor grill, This salad is not only pretty to look at it's delicious too and it's the perfect summertime salad and great for pot-lucks. The salad makes a fair amount and needs to sit at room temperature for a bit before serving, so it's the perfect make-ahead dish for a big party. The chicken should be used for the salad after grilling, don't use it cold from the fridge"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (230.3 g)
- Calories 350.2
- Total Fat - 14.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 89.3 mg
- Sodium - 183.2 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 2 g
- Sugars - 11.3 g
- Protein - 33.6 g
- Calcium - 39.8 mg
- Iron - 1.9 mg
- Vitamin C - 32.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Core, seed, and thinly slice all of the peppers and chiles.
Step 2
Dice the grilled (WARM) chicken then put in a large bowl along with the sliced peppers, chiles, and onion.
Step 3
Whisk together the two vinegars, garlic, crushed red pepper flakes, and 1/4 cup olive oil. Toss the vinaigrette with the chicken and peppers and let stand for 30 minutes to an hour.
Step 4
Add the tomatoes, olives, and basil. Gently toss, season to taste with salt and pepper, and let stand at least another 15 minutes before serving.
Tips
No special items needed.
0 Reviews
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