Greek Salad

3 tablespoon(s) olive oil

1/2 teaspoon(s) sugar

1/4 teaspoon(s) salt

1/8 teaspoon(s) coarsely ground black pepper

1 small garlic clove , crushed with garlic press

12 ounce(s) skinless, boneless rotisserie chicken ** , cut into thin strips

3 medium ripe tomatoes , each cut into 8 wedges

1 large seedless (English) cucumber , cut into 1/2-inch chunks

1 small red onion , cut in half and thinly sliced

1/2 cup(s) (loosely packed) chopped fresh mint leaves

1/4 cup(s) Kalamata olives , pitted and halved

12 cup(s) (loosely packed) salad greens such as arugula, spinach, or romaine lettuce , torn into bite-size pieces

2 ounce(s) crumbled feta cheese

** As a substitute for the chicken, you can use 12 ounces of either shelled and deveined cooked shrimp or thinly sliced deli roast beef, cut into thin strips