Panzanella Salad with Legumes and Chicken | RICARDO

Ingredients

• 6 tbsp (90 ml) olive oil
• 1 garlic clove, finely grated
• 3 cups (150 g) baguette, cubed
• 2 tbsp (30 ml) red wine vinegar
• 1 can (19 oz/540 ml) mixed beans, rinsed and drained
• 2 tomatoes, cubed
• 1 jar (170 ml) oil-packed artichoke hearts, drained and coarsely chopped
• ¾ cup (130 g) cooked chicken, shredded
• 6 cups (140 g) baby spinach