Grilled chicken salad with olives & oranges

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.