Pollo Forte (Grilled Chicken Salad with Olives and Sweet and Hot Peppers)

Ingredients

• 6 tablespoons extra virgin olive oil
• 4 skinless, boneless chicken breast halves (6 ounces each)
• 1 red bell pepper, very thinly sliced
• 1 green bell pepper, very thinly sliced
• 1 yellow pepper, very thinly sliced
• 1 pasilla pepper, very thinly sliced (optional)
• 1/2 jalapeño pepper, seeded and minced
• 1/2 small red onion, thinly sliced
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 6 ounces assorted cherry tomatoes (red, yellow, orange, pear-shaped, grape-shaped), cut in half
• 1/2 cup brine-cured black olives, preferably Niçoise or Kalamata
• 40 fresh basil leaves, cut into thin strips