TAPENADE CHICKEN SALAD

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Tapenade Chicken Salad image

Make and share this Tapenade Chicken Salad recipe from Food.com.

Provided by Ms B.

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Miraj 143
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This was a very good salad. I used a homemade tapenade and it was delicious. I would definitely recommend this recipe.


akolly Ebenezer
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This was a great way to use up leftover chicken. I added some chopped celery and red onion for some extra crunch. It was a hit with my family.


Mskn Ahmad
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This salad was delicious! I used a store-bought tapenade and it was still very good. I will definitely be making this again.


Shariq Burnee
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This was a great recipe! I made it for a party and it was a hit. Everyone loved the unique flavor of the tapenade. I will definitely be making this again.


Leila Rivera
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This tapenade chicken salad is the perfect summer dish! It's light, refreshing, and flavorful. I love the combination of the briny olives, the tangy capers, the fresh herbs, and the tender chicken. I served it on a bed of mixed greens, and it was the


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