The garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad. If you prefer, grill the chicken in advance, cut into strips and refrigerate up to several days.

Serves 4

Ingredients:

For the dressing:

       
  • 1/2 cup red wine vinegar
  •    
  • 4 garlic cloves, minced
  •    
  • 1 tablespoon extra-virgin olive oil
  •    
  • 1 tablespoon finely chopped red onion
  •    
  • 1 tablespoon finely chopped celery
  •    
  • Cracked black pepper, to taste

For the salad:

       
  • 4 boneless, skinless chicken breasts, each 4 ounces
  •    
  • 2 garlic cloves
  •    
  • 8 cups leaf lettuce, washed and dried
  •    
  • 16 large ripe (black) olives
  •    
  • 2 navel oranges, peeled and sliced

Directions:

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.

Nutritional Analysis (per serving)

Serving size: 2 cups lettuce plus toppings
  • Total carbohydrate: 12 g
  • Dietary fiber: 3 g
  • Sodium: 199 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 5 g
  • Total fat: 9 g
  • Cholesterol: 83 mg
  • Protein: 27 g
  • Calories: 237
  • Fats and oils: 1
  • Fruits: 1/2
  • Meats poultry and fish: 4
  • Vegetables: 1
  • Fats: 1
  • Fruits: 1/2
  • Protein and dairy: 1
  • Vegetables: 1
  • Fats: 1
  • Fruits: 1/2
  • Meat and meat substitutes: 4
  • Nonstarchy vegetables: 1
Last Updated: 2016-04-19
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