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

Ingredients

    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. For the salad:

  8. 4 boneless, skinless chicken breasts, each 4 ounces
  9. 2 garlic cloves
  10. 8 cups leaf lettuce, washed and dried
  11. 16 large ripe (black) olives
  12. 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 each plate with 1 chicken breast cut into strips and drizzle with dressing. Serve immediately.

Nutritional analysis per serving

Serving size :2 cups lettuce plus toppings

  • Calories 237
  • Total fat 9 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Monounsaturated fat 5 g
  • Cholesterol 83 mg
  • Sodium 199 mg
  • Total carbohydrate 12 g
  • Dietary fiber 3 g
  • Sugars 0 g
  • Protein 27 g
April 19, 2016