Grilled Chicken Salad

Serves 4

Dressing Ingredients:

• ½ 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

Salad Ingredients:

• 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

1. 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.
2. 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.
3. 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.
4. Arrange 2 cups 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.

Nutritional Analysis:

(per serving)


Serving size: ¼ of recipe

Calories: 250


Cholesterol: 65 mg


Protein: 29 g


Sodium: 264 mg


Carbohydrate: 14 g


Potassium: 698 mg


Total fat: 7 g


Saturated fat: 1 g


Monosaturated Fat: 4 mg


Calcium: 108 mg


Fiber: 4 g