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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adopted this recipe. I have not yet prepared it, but will add input when I have a chance. 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 |
Directions:
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.
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