Grilled chicken salad with olives and oranges

18 minutes Prep: 8 minutes Cook: 7 minutes

190 calories per serving view nutrition facts

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16	ounces	chicken breast halves, boneless and skinless
2	cloves	garlic
8	cups	red lettuce	washed and dried
16	each	olive	ripe
2	each	naval oranges	peeled and sliced

For the dressing:
1/2	cup	red wine vinegar
4	cloves	garlic	minced
1	tablespoon	olive oil, extra-virgin
1	tablespoon	red onion	finely chopped
1	tablespoon	celery	finely chopped
1	x	black pepper	cracked to taste

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 with 1/4 of the chicken strips and drizzle with dressing.

Serve immediately.

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Serving Size 199g

Amount per Serving

Calories 190 26% of calories from fat