This recipe also provides vitamin C, with the oranges. If you do not have skinless chicken breasts you can remove the skin after grilling them. Cooking with the skin will allow the chicken to stay moist.
Ingredients: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 - 4 oz.chicken breasts, boneless and skinless
• 2 Garlic cloves
• 8 Cups leaf lettuce, washed and dried
• 16 Large black olives
• 2 Navel oranges, peeled and sliced
Preparation:
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.
