3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2 cloves garlic, minced
2 tablespoons olive oil
4 roma tomatoes, chopped
1 14 ounce can quartered artichoke hearts, drained
1 2 1/4 ounce can sliced pitted ripe olives, drained
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
2 cups romaine lettuce chopped
1 cup crumbled feta cheese (4 ounces)
1/3 cup fresh basil leaves, shredded or torn
Sliced crusty Italian or French bread, toasted