Grilled Chicken with Tomato, Grilled Pepper and Olive Salad

Grilled Chicken with Tomato, Grilled Pepper and Olive Salad

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Chicken and Grilled Peppers

    • 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
  • Salad

    • 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

Preparation

  • Chicken and Grilled Peppers

  • Salad

Note from Ricardo

The curry powder can be replaced with Mediterranean spices such as Lebanese seven-spice powder, tajine spice blend or ras-el-hanout.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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