Roasted Chicken Salad with Garlic Toasts

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

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

Preparation

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.

Tips & Notes

• Ingredient Note: Store-bought rotisserie chicken is convenient and practical—but much higher in sodium than a home-roasted bird. Even the unseasoned varieties have been marinated or seasoned with salty flavorings. People with hypertension should think twice before choosing store-bought.

From EatingWell:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)