Grilled chicken salad with olives and oranges
Nutrition Facts
Serving Size Approximately 3 cups
Calories 230
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Total fat | 7 g | |
| Sodium | 227 mg | |
| Cholesterol | 66 mg | |
| Dietary fiber | 3 g | |
| Protein | 28 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
The garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad.
Ingredients
(Serves 4)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
For the salad:
- 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, 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.