Summer grilled chicken salad

Recipe Information

Ingredients

• 1/2 cup red wine vinegar

• 4 cloves garlic, minced

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon red onion, finely chopped

• 1 tablespoon celery, finely chopped

• Cracked black pepper, to taste

• 4 boneless, skinless chicken breasts, each 4 ounces

• 2 cloves garlic

• 8 cups leaf lettuce, washed and dried

• 16 large black olives

• 2 navel oranges, peeled and sliced

Directions

• To make the dressing, in a small bowl, combine the vinegar, garlic, olive oil, red onion, celery, and cracked black 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 4-6 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 of lettuce, 4 olives, and 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing. Serve immediately.

Nutrition (per serving)

• Calories: 250 cal

• Total fat: 5g

• Saturated fat: 1g

• Monounsaturated fat: 4g

• Cholesterol: 65mg

• Sodium: 264mg

• Potassium: 698mg

• Carbohydrate: 14g

• Fiber: 4g

• Protein: 29g

• Calcium: 108mg