Grilled chicken salad with olives and oranges

• 16 ounces chicken breast halves, boneless, skinless
• 2 cloves garlic
• 8 cups red lettuce washed and dried
• 16 each olives ripe
• 2 each oranges peeled and sliced
• 1/2 cup red wine vinegar
• 4 cloves garlic minced
• 1 tablespoon olive oil, extra-virgin
• 1 tablespoon red onion finely chopped
• 1 tablespoon celery finely chopped
• 1 x black pepper cracked to taste

1. To make the dressing, in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper.
2. Stir to mix evenly.
3. Cover and refrigerate until needed.
4. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
5. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
6. Position the cooking rack 4 to 6 inches from the heat source.
7. Rub the chicken breasts with garlic, then discard the cloves.
8. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side.
9. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
10. Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates.
11. Top with 1/4 of the chicken strips and drizzle with dressing.
12. Serve immediately.

chicken, garlic, red lettuce washed, olives, oranges, red wine vinegar, garlic, olive oil, red onion, celery, black pepper

Taken from recipeland.com/recipe/v/grilled-chicken-salad-olives-or-48978 (may not work)