Grilled Chicken and Pepper Salad - Chef Michael Smith

Ingredients

• 2 boneless skinless chicken breasts
• 4 peppers assorted colors, halved, stemmed and seeded
• 4 tablespoons olive oil
• 2 tablespoon balsamic vinegar
• 1 heaping spoonful (1 tablespoon/15 ml) or so of Dijon mustard
• 1 teaspoon chili powder
• 1 large bunch fresh basil
• 3 or 4 green onions, chopped
• 1-2 sprinkles of salt and lots of freshly ground pepper