Tapenade Chicken Salad

I adopted this recipe. I have not yet prepared it, but will add input when I have a chance.

• Ready In: 30 mins
• Serves: 4-6

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.