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    Tapenade Chicken Salad


    Source of Recipe


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    List of Ingredients




    4 cooked boneless skinless chicken breast halves
    1/2 cup pitted greek black olives
    1/4 cup pitted Spanish olives
    2 cloves garlic, minced
    6 tablespoons extra virgin olive oil, divided
    1/8 teaspoon pepper
    1/2 teaspoon anchovy paste
    8 ounces salad greens
    1 small red onion, sliced thin
    1 pint cherry tomatoes
    1/2 lb mozzarella cheese, sliced thin
    4 teaspoons balsamic vinegar
    2 tablespoons grated parmesan cheese
    2 tablespoons minced fresh basil

    Recipe



    Julienne cooked chicken breasts.
    In food processor or blender, place black olives, Spanish olives, garlic, 2 tablespoons of the olive oil, pepper and anchovy paste; process to form a paste.
    Remove to bowl, add chicken and toss to coat evenly.
    Cover and refrigerate.
    In large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly.
    In small container with lid, shake together remaining 1/4 cup olive oil and vinegar; add to greens mixture, toss to coat and arrange on serving dish.
    Place chicken on top and sprinkle with Parmesan cheese and basil.
    Makes 4 servings

 

 

 


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