Grilled Chicken Salad With Olives And Oranges
Ingredients
- For The Dressing
- Red wine vinegar - 1/2 cup
- Garlic, minced - 4 cloves
- Extra-virgin olive oil - 1 tbs
- Finely chopped red onion - 1 tbs
- Finely chopped celery - 1 tbs
- Cracked black pepper - to taste
- For The Salad
- Boneless, skinless chicken breasts - 4 (4 oz each)
- Garlic cloves - 4
- Leaf lettuce, washed and dried - 8 cups
- Large ripe (black) olives - 16
- Navel oranges, peeled and sliced - 2
Instructions
- To make the dressing, in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper. Stir to mix evenly. Cover and refrigerate until needed.
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Rub the chicken breasts with garlic, then discard the cloves. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
- Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates. Top each plate with 1 chicken breast cut into strips and drizzle with dressing. Serve immediately.