Grilled Chicken Salad with Olives and Oranges - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

The tangy dressing of this salad will leave you refreshed and satisfied on a summer day.


  • 4 (4 oz.) boneless, skinless chicken breasts
  • 2 garlic cloves
  • 8 cups lettuce, washed and dried
  • 16 black olives
  • 2 navel oranges, peeled and sliced

Dressing Ingredients:

  • ½ cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. minced onion
  • 1 Tbsp. minced celery
  • pepper, to taste


  1. 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.
  2. 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.
  3. 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.
  4. Divide lettuce, olive, oranges, and chicken evenly between four plates.  Drizzle with dressing and serve immediately.
Nutritional analysis per serving: Calories 250; Total Fat 8.5g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 195mg (8% DV); Total Carbohydrate 15g (5% DV); Dietary Fiber 4g (14% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 28g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 15% DV; Niacin 110% DV; Vitamin K 80% DV; Vitamin B6 60% DV.
Recipe by Guiding Stars at
© 2022 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796