Tapenade Chicken Salad - cooking recipe

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

Preparation

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.