Grilled Chicken and Pepper Salad - Chef Michael Smith
Sometimes the best thing you can do in a kitchen is get out and go for the grill. Here’s how to create a simple bed of grilled goodness to anchor a warm salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmichaelsmith.com.
Ingredients
- 2 boneless skinless chicken breasts
- 4 peppers assorted colors, halved, stemmed and seeded
- 4 tablespoons olive oil
- 2 tablespoons 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
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