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Grilled Chicken Salad with Olives and Oranges Recipe

   
 

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     Grilled Chicken Salad with Olives and Oranges

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
Dressing
1/2 cup red wine vinegar
4 garlic cloves, minced
4 garlic cloves, minced
1 tablespoon finely chopped red onion
1 tablespoon finely chopped celery
Cracked black pepper, to taste
For 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

Instructions
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 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
Serving Suggestions
Cook chicken in advance


Originally Submitted
12/1/2007





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