Chicken and Mixed Vegetable Salad

Ingredients

• 3 cup(s) raw, cut up vegetables such as broccoli, carrots, cherry tomatoes etc.
• 1 clove garlic
• ½ teaspoon(s) salt and freshly ground pepper to taste
• 3 tablespoon(s) vinegar
• ½ cup(s) olive or canola oil, or a mixture of the two
• 2 cup(s) cubed, cooked chicken
• 1 cup(s) cubed, cooked potatoes
• + 3 more ingredients
• • ¼ cup(s) flavorful olives, such as kalamata, sliced or chopped
  • ¼ cup(s) cashews, preferably toasted
  • DRESSING (substitute bottled vinagrette)

If using left over cooked chicken, remove any skin and cut into small cubes. If  starting from 'scratch', cook 8 oz. boneless, skinless chicken breasts, lightly salted (poach or pan grill) and cut into cubes. Cut left over potatoes into cubes, or peel and dice 2 medium or 1 large potato, cover w...

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