Recipe: Grilled chicken salad with olives and oranges

This salad is anything but boring with its tangy dressing and use of olives and orange slices. High in protein and healthy fats, you shouldn’t be left starving after this one!

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

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, 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 each plate with 1 chicken breast cut into strips and drizzle with dressing. Serve immediately.

Nutritional analysis per serving:

• Calories – 237
• Total Fat – 9 g
• Saturated fat – 1 g
• Trans fat – Trace
• Monounsaturated fat – 5 g
• Cholesterol – 83 mg
• Sodium – 199 mg
• Total carbohydrate – 12 g
• Dietary fiber – 3 g
• Added Sugars – 0 g
• Protein – 27 g

For this recipe and more, visit Mayo Clinic Healthy Recipes