Grilled Chicken with Tomato, Grilled Pepper and Olive Salad | RICARDO

Ingredients

• 4 chicken cutlets or boneless, skinless chicken thighs
• 1 tbsp (15 ml) olive oil
• 2 tsp curry powder (see note)
• 2 bell peppers, various colours, seeded and quartered
• 1 lb (450 g) cherry tomatoes, various colours and sizes, halved
• ⅓ cup (65 g) green or black olives, quartered
• 3 tbsp flat-leaf parsley leaves
• 3 tbsp roasted almonds, chopped
• ½ shallot, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• ¼ tsp ground sumac