Tapenade Chicken Salad

Name: Tapenade Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 4 boneless skinless chicken breast halves, cooked; 1/2 cup black Greek olive, pitted; 1/4 cup Spanish olives, pitted; 2 garlic cloves, 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 parmesan cheese, grated; 2 tablespoons fresh basil, minced

Submitted by Ms B.

"I adopted this recipe. I have not yet prepared it, but will add input when I have a chance."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4-6

ingredients

4 boneless skinless chicken breast halves, cooked
¹⁄₂ cup black Greek olive, pitted
¹⁄₄ cup Spanish olives, pitted
2 garlic cloves, 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 parmesan cheese, grated
2 tablespoons fresh basil, minced

directions

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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Reviews

We loved the Mediterranean flavors here! My husband, who doesn't like anchovies, did not mind them here in this tapenade (they don't always need to know what's in it).

rosslare