Ingredients
- 2 cloves garlic, peeled
- 3 tablespoon cider vinegar or white-wine vinegar
- 3 tablespoon extra-virgin olive oil
- 1/4 cup Kalamata olives, pitted and chopped
- 8 cups mixed salad greens
- 4 1/2-inch s whole-wheat country bread, toasted
- 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)
Cooking Directions
Step 1
Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 394
- Carbohydrates: 21g
- Fat: 20g
- Protein: 29g
- Dietary Fiber: 2g
- Saturated Fat: 4g
- Monounsaturated Fat: 12g
- Cholesterol: 77mg
- Potassium: 293mg
- Sodium: 436mg
- Exchanges: 1 1/2 starch, 4 1/2 lean meat, 1 fat
- Carbohydrate Servings: 1 1/2