- 2 cloves garlic, peeled
- 3 tablespoons cider vinegar or white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup kalamata olives, pitted and chopped
- 8 cups mixed salad greens
- 4 slices whole-wheat country bread, toasted
- 1 (2 pound) roasted chicken (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)
- Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
- Rub each bread slice with the remaining garlic clove. (Discard garlic.) Divide the salad among 4 plates, place chicken on top and serve with the bread.