Grilled Chicken Salad With Olives And Oranges (Serves 4)

Dressing:
1/2 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

4 boneless, 4 oz chicken breasts
2 garlic cloves
8 cups leaf lettuce or mixed greens, washed and dried
16 large ripe (black) olives
2 navel oranges, peeled and sliced
Directions
For the dressing, 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. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Slice the chicken into strips once slightly cooled (about 5 minutes).
Arrange the ingredients evenly onto 4 plates. Top the salads with chicken strips and drizzle with dressing. Serve immediately.