2 cloves garlic which are peeled
3 tablespoons cider vinegar or white-wine vinegar
3 tablespoons of extra-virgin olive oil
1/4 cup olives, pitted and chopped
8 cups mixed salad greens
4and half-inch slices whole-wheat country bread, toasted
1 and half kilogram roasted chicken, with the skin discarded, sliced into large pieces
How to prepare
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. Divide the salad among 4 plates, place chicken on top and serve with the bread.