What's for Dinner

Chicken Salad- Mayo Clinic

Recipe: Grilled chicken salad with olives and oranges

By Mayo Clinic Staff

Dietitian's tip:

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.

Number of servings

Serves 4


  1. For the dressing
  2. 1/2 cup red wine vinegar
  3. 4 garlic cloves, minced
  4. 1 tablespoon extra-virgin olive oil
  5. 1 tablespoon finely chopped red onion
  6. 1 tablespoon finely chopped celery
  7. Cracked black pepper, to taste
  8. 4 boneless, skinless chicken breasts, each 4 ounces
  9. 2 garlic cloves
  10. 8 cups leaf lettuce, washed and dried
  11. 16 large ripe (black) olives
  12. 2 navel oranges, peeled and sliced


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 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing. Serve immediately.

Nutritional analysis per serving

  • Total fat

    7 g

  • Calories


  • Protein

    29 g

  • Cholesterol

    65 mg

  • Total carbohydrate

    14 g

  • Dietary fiber

    4 g

  • Monounsaturated fat

    4 g

  • Saturated fat

    1 g

  • Sodium

    264 mg

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