Grilled chicken salad with olives and oranges

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

For the salad:

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

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, for about 5 minutes on each side. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing it into strips.

Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates. Top each plate with 1 of the sliced chicken breasts and drizzle with dressing. Serve immediately.