Tapenade Chicken Salad

• 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

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.

chicken breast halves, black greek olive, spanish olives, garlic, extra virgin olive oil, pepper, anchovy paste, salad greens, red onion, tomatoes, mozzarella cheese, balsamic vinegar, parmesan cheese, fresh basil

Taken from www.food.com/recipe/tapenade-chicken-salad-61272 (may not work)