Spicy Grilled Chicken Salad with Peppers and Tomatoes

Course Salads

Ingredients in this Recipe

1 fresh pasilla chili pepper, seeded and very thinly sliced
1 small red onion, thinly sliced
1 Tbs. olive oil
1/2 cup brine cured black olives, preferably niÃ§oise or Kalamata
1/2 lb. assorted cherry tomatoes, such as red, yellow, green, orange and yellow pear, halved
1/2 tsp. red pepper flakes
2 garlic cloves, minced
2 red, green, yellow or orange bell peppers, or a mixture, seeded, deribbed and very thinly sliced
2 Tbs. aged balsamic vinegar
3 Tbs. red wine vinegar
4 boneless, skinless chicken breast halves, each about 6 oz.
40 small fresh basil leaves
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma