Grilled chicken salad with olives and oranges
The garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad.
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.
Ingredients (Serves 4)
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
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.