Chicken-Pepper and Olive Salad

Ingredients:
3/4 cup black olives, pitted
5 boneless, skinless chicken breast halves
Olive oil for brushing
Salt to taste
Freshly ground black pepper to taste
1 red bell pepper, cored, seeded, and very thinly sliced
1 yellow bell pepper, cored, seeded, and thinly sliced
1/2 green bell pepper, cored, seeded, and thinly sliced
1/2 small red onion, thinly sliced
1/4 cup red-wine vinegar
1 tbsp balsamic vinegar
2 cloves garlic, finely chopped
1/2 tsp dried chili flakes
1/4 cup extra-virgin olive oil
20 red cherry tomatoes, halved
20 yellow cherry tomatoes, halved
30 basil leaves, torn into small pieces

Method:
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 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 minutes 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 minutes before serving to allow the flavors to meld.

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BKM Gida Ltd. Aytop Gida Sitesi G17 Sultanbeyli 34935 istanbul Turkey
Phone:+9. 0216 592 08 00 / Facsimile:+9. 0216 592 51 00