By Mayo Clinic Staff

Dietitian's tip:

The garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad. If you prefer, grill the chicken in advance, cut into strips and refrigerate up to several days.

Number of servings

Serves 4


    For the dressing

  1. 1/2 cup red wine vinegar
  2. 4 garlic cloves, minced
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon finely chopped red onion
  5. 1 tablespoon finely chopped celery
  6. Cracked black pepper, to taste
  7. 4 boneless, skinless chicken breasts, each 4 ounces
  8. 2 garlic cloves
  9. 8 cups leaf lettuce, washed and dried
  10. 16 large ripe (black) olives
  11. 2 navel oranges, peeled and sliced


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.

Nutritional analysis per serving

  • Total fat 7 g
  • Calories 250
  • Protein 29 g
  • Cholesterol 65 mg
  • Total carbohydrate 14 g
  • Dietary fiber 4 g
  • Monounsaturated fat 4 g
  • Saturated fat 1 g
  • Sodium 264 mg
May 29, 2010