Grilled chicken salad with olives & oranges
.
Yield
4 servingsPrep
8 minCook
7 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chicken breast halves, boneless, skinless
|
|
| 2 | cloves |
garlic
|
|
| 8 | cups |
red lettuce
washed and dried |
*
|
| 16 | each |
olives
ripe |
*
|
| 2 | each |
oranges
peeled and sliced |
*
|
| For the dressing | |||
| ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 2 | cloves |
garlic
|
|
| 1.9 | l |
red lettuce
washed and dried |
*
|
| 16 | each |
olives
ripe |
*
|
| 2 | each |
oranges
peeled and sliced |
*
|
| For the dressing: | |||
| 118 | ml |
red wine vinegar
|
|
| 4 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
red onion
finely chopped |
|
| 15 | ml |
celery
finely chopped |
|
| 1 | x |
black pepper
cracked to taste |
*
|
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 ¼ of the sliced oranges onto 4 plates.
Top with ¼ of the chicken strips and drizzle with dressing.
Serve immediately.
