Spicy Grilled Chicken Salad
By: Chef Cathy Zeis
1 boneless, skinless chicken breast, cubed into 1/2" pieces
2 large red peppers, tops removed and seeded
1 cup celery, diced
1 cup black grapes
1/2 cup red onion, diced
2 TBS. shaved almonds
1 TBS. mayonnaise
2 TBS. Tabasco sauce marinade with garlic
In a glass bowl, marinade the chicken breast in the Tabasco sauce for 10 minutes. Grill chicken over a hot grill for 6 minutes per side. Let chicken rest for 5 minutes before slicing. In a small bowl, mix all other ingredients except pepper. Fold in cubed chicken and mix to incorporate. Fill each pepper with chicken salad and serve with a side of fresh fruit.
*If you want to roast the peer, add it to the grill when you turn the chicken. This way you'll get the roasted flavor on the pepper and the pepper will still be firm enough to hold the salad.