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Recipe submitted by Linda Miranda, Wakefield, RI

Tapenade Chicken Salad

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

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. Remove to bowl, add chicken and toss to coat evenly. Cover and refrigerate.
3. In large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly.
4. 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.