Roasted Chicken Salad With Garlic Toasts
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/4 cup Kalamata olives, pitted and chopped
- 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)
- 4 1/2-inch slices whole-wheat country bread, toasted
- 8 cups mixed salad greens
- 3 tablespoons cider vinegar or white-wine vinegar
- 2 cloves garlic, peeled
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