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Chicken Salad with Olives and Oranges


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  Recipe by Mayo Clinic

Serves: 4


  •  4 boneless, skinless chicken breasts, each 4 ounces
  • 2 garlic cloves
  • 8 cups leaf lettuce, washed and dried
  • 16 large ripe (black) olives
  • 2 navel oranges, peeled and sliced

For the dressing:

  • ½ 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


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.

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 ¼ of the sliced oranges onto 4 plates. Top with ¼ of the chicken strips and drizzle with dressing. Serve immediately.
  Grilled Chicken Salad with Olives and Oranges

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
7.0 g
     Saturated Fat
1.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
4.0 g
65 mg
264 mg
-- mg
Total Carbohydrate
14 g
     Dietary Fiber
4 g
-- g
29 g

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