|For 4 Servings:
4 cooked boneless, skinless chicken breast halves
1 10 oz. Jar Elki Black Olive Tapenade
1 package (8 oz.) salad greens
1 small red onion, sliced thin
1 pint cherry tomatoes, or
4 large tomatoes quartered
1/2 lb. mozzarella cheese, sliced thin
4 tsps. balsamic vinegar
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced fresh basil
Julienne cut cooked chicken breasts. In a bowl toss together chicken with 1 Jar of Elki Black Olive Tapenade. Cover and refrigerate. In a 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 oon serving dish. Place chicken on top and sprinkle with Parmesan cheese and basil.
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