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Friday, September 5, 2008

Grilled chicken salad with olives and oranges

Ingredients

For the dressing

  • 1/2 cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped celery
  • Cracked black pepper, to taste

  • 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.

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