• 20minutes
  • 404calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9
MineralsSelenium, Chromium, Manganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, peeled

  2. 3 tablespoons cider vinegar or white-wine vinegar

  3. 3 tablespoons extra-virgin olive oil

  4. 1/4 cup Kalamata olives, pitted and chopped

  5. 8 cups mixed salad greens

  6. 4 1/2-inch slices whole-wheat country bread, toasted

  7. 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)

Instructions Jump to Ingredients ↑

  1. Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.

  2. 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.


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