|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Category||Poultry; Fruit; Vegetables; Nuts, Fats, & Oils|
|Type||Appetizer; Side Dish|
|Diet||Low Carb; Low Fat; Low Calorie; Heart Healthy; High Protein|
1/2 cup red wine vinegar
4 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon red onion, finely chopped
1 tablespoon celery, finely chopped
Cracked black pepper, to taste
4 boneless, skinless chicken breasts, each 4 ounces
2 cloves garlic
8 cups leaf lettuce, washed and dried
16 large black olives
2 navel oranges, peeled and sliced
To make the dressing, in a small bowl, combine the vinegar, garlic, olive oil, red onion, celery, and cracked black 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 4-6 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 of 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.
Calories: 250 cal
Total fat: 5g
Saturated fat: 1g
Monounsaturated fat: 4g