Grilled chicken salad with olives and oranges

By Recipes

June 16th, 2010 No Comments

This garlic-rubbed grilled chicken is a perfect complement to the tangy salad dressing. Grill the chicken in advance, cut into strips and refrigerate up to several days.

Servings: 4

Ingredients

For the dressing

1/2 cup red wine vinegar
4 garlic cloves, minced
1 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped red onion
1 Tbsp. 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

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 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing. Serve immediately.

Like
Comment

Post a Comment

Your email is never published nor shared. Required fields are marked *

Name *

Email *

Website

Comment

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <blockquote cite=""> <cite> <code> <del datetime=""> <q cite=""> <strike> 