In a bowl, combine 3/4 cups salad oil, 6 tablespoons white wine vinegar, 1 1/2 teaspoons marjoram leaves, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, and 1/3 to 1/2 cup finely chopped cilantro. Drain 1 (15 ounce) can garbanzos and add to marinade. Add 1 small red onion, thinly sliced, and 1 can (2 1/4 ounces) sliced ripe olives, drained; stir gently to mix. Cover and refrigerate at least 4 hours or overnight.

To serve, shred meat of 2 whole chicken breasts that have been poached and cooled. Add to marinade. Thoroughly wash 3/4 pound fresh spinach leaves and spin dry. Arrange spinach leaves (halved, if large) on 4 serving plates and spoon chicken mixture onto center of each plate. Serve with warm crusty rolls. Makes 4 servings.