You are here: Home » Recipes » Tapenade Chicken Salad Tapenade Chicken Salad Yield 4 servings PrintEmail Ingredients 4 pieces cooked boneless, skinless chicken breast halves1/2 cup pitted Greek black olives1/4 cup pitted Spanish olives2 cloves garlic minced1/4 cup extra virgin olive oil, divided2 tablespoons extra virgin olive oil, divided1/8 teaspoon pepper1/2 teaspoon anchovy paste1 package salad greens (8 oz)1 small red onion sliced thin1 pint cherry tomatoes1/2 pound mozzarella cheese, sliced thin4 teaspoons balsamic vinegar2 tablespoons grated Parmesan cheese2 tablespoons minced fresh basil Instructions 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.