"It may seem unusual that the combination of olives and oranges sounds a little odd, but the brininess from the olives and the sweetness from the oranges go very well together. This grilled chicken salad recipe combines these two unique tastes for a great salad option. The garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad. If you prefer, grill the chicken in advance, cut into strips and refrigerate up to several days."
"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."
A fresh, mayo-free salad combines grilled garlic-rubbed chicken, black olives, and sliced navel oranges over leaf lettuce. A tangy dressing of red wine vinegar, minced garlic, extra-virgin olive oil, chopped red onion and celery, and cracked black pepper dresses the salad. Chicken breasts are grilled or broiled after rubbing with garlic, then rested and sliced into strips; the chicken can be cooked ahead and refrigerated. The salad is assembled with 2 cups lettuce, 4 olives, a quarter of the oranges per plate, topped with a sliced chicken breast and drizzled with dressing. Serve immediately.
Read at Alternative Medicine Magazine
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