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Home > Summer grilled chicken salad

Summer grilled chicken salad

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Chicken
Category Poultry; Fruit; Vegetables; Nuts, Fats, & Oils
Meal Lunch; Dinner
Type Appetizer; Side Dish
Subtype Salad
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.


Nutrition (per serving)

  • Calories: 250 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 65mg

  • Sodium: 264mg

  • Potassium: 698mg

  • Carbohydrate: 14g

  • Fiber: 4g

  • Protein: 29g

  • Calcium: 108mg