Prep: 1. Dice tomato, cucumber, and green pepper. 2. Chop chives. Make: 1. Heat grill over medium-high heat. Drizzle chicken thighs with 1 tablespoon oil and season with salt and pepper. Grill until cooked through, about 6-8 minutes per side. 2. Meanwhile, place tomatoes, cucumber, green pepper, chives and vinegar in a mixing bowl along with the remaining 3 tablespoons olive oil. Season with salt and pepper and toss to combine. 3. Serve the chicken thighs with salsa spooned on top.
To take this up a notch grill the green pepper for 5-10 minutes (depending on how soft you want it) before chopping into the salad. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/