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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.