Tapenade Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 julienne cooked chicken breasts.
• 2 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.
• 3 remove to bowl, add chicken and toss to coat evenly.
• 4 cover and refrigerate.
• 5 in large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly.
• 6 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.
• 7 place chicken on top and sprinkle with parmesan cheese and basil.
• 8 makes 4 servings.