Tapenade Chicken Salad

  • Yield: 4 servings


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


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.