Grilled chicken salad with olives and oranges

Grilled chicken salad with olives and oranges

Recipe courtesy of 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.
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
      • 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


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.

Nutritional analysis per serving

Calories 250 Sodium 264 mg
Total fat 7 g Total carbohydrate 14 g
Saturated fat 1 g Dietary fiber 4 g
Monounsaturated fat 4 g Protein 29 g
Cholesterol 65 mg

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