Tapenade Chicken Salad
- Yield 4 servings
Ingredients
- 4 pieces cooked boneless, skinless chicken breast halves
- 1/2 cup pitted Greek black olives
- 1/4 cup pitted Spanish olives
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons extra virgin olive oil, divided
- 1/8 teaspoon pepper
- 1/2 teaspoon anchovy paste
- 1 package salad greens (8 oz)
- 1 small red onion sliced thin
- 1 pint cherry tomatoes
- 1/2 pound mozzarella cheese, sliced thin
- 4 teaspoons balsamic vinegar
- 2 tablespoons grated Parmesan cheese
- 2 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.
