Grilled Chicken Salad with Olives and Oranges

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.

Serves 4

Ingredients

■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

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


Directions

1. To make the dressing, in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper.
2. Stir to mix evenly.
3. Cover and refrigerate until needed.
4. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
5. 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.
6. Rub the chicken breasts with garlic, then discard the cloves.
7. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side.
8. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
9. Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates.
10. Top with 1/4 of the chicken strips and drizzle with dressing.
11. Serve immediately.

Nutritional Analysis (per serving)

Calories 250
Cholesterol 65 mg
Protein 29 g
Sodium 264 mg
Carbohydrate 14 g
Fiber 4 g
Total fat 7 g
Potassium 698 mg
Saturated fat 1 g
Calcium 108 mg
Monounsaturated fat 4 g