Best Tapenade Chicken Salad Recipes

TAPENADE CHICKEN SALAD

Steps:

• Julienne cooked chicken breasts.
• 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.
• In 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 on serving dish.
• Place chicken on top and sprinkle with Parmesan cheese and basil.
• Makes 4 servings.

TAPENADE

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

TAPENADE

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

MEDITERRANEAN GRILLED BALSAMIC CHICKEN WITH OLIVE TAPENADE

Steps:

• Trim any extra fat from the chicken breasts and place in a bowl or a gallon size freezer bag.
• In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper. Reserve half of the marinade and add the other half to the bowl or bag with the cihcken. Marinate for at least 30 minutes up to overnight, turning occasionally.
• When ready to grill, bring one side of an outdoor grill to high heat with the other side off.
• Oil the grill grates well and drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot grill. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. Transfer a few tablespoons of the reserved marinade to another bowl and use it to baste the chicken with and flip. Continue cooking, basting, and flipping until the breasts have an internal temperature of 165 degrees. Move the chicken to the hot side of the grill to add more grill marks and color to the chicken breast but be sure to watch them so the balsamic marinade doesn't burn.The length of cooking time will depend up on the thickness of the breasts but you should count on the whole cooking time to be about 30 minutes.
• Transfer the chicken to a platter and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with olive tapenade, chunks of feta cheese minced herbs and drizzle with any leftover marinade or olive oil.

TAPENADE STUFFED CHICKEN BREASTS

Steps:

• Place the olives, garlic, capers, anchovies and lemon zest in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Turn back on and drizzle in olive oil until a paste is formed. You should add enough oil to bind the mixture, but not too much so as to make it oily. Taste for seasoning. Add the lemon juice and process for a few more seconds. You might want to balance it with additional garlic, capers or anchovy, if desired. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Use your fingers to even it out under the skin. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Saute until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Remove the breasts from oven and let cool to room temperature before refrigerating. May be ser

TAPENADE

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS

Steps:

• 1. Preheat the oven to 350°F.
• 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
• 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
• 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
• 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.

CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE

Steps:

• Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, orange zest, lemon zest, red-pepper flakes and olive oil. Pulse several times to make a rough paste, then scrape down sides of the bowl and purée for about 30 seconds more. Alternatively, use a knife to finely chop ingredients, transfer them to a bowl and stir in the olive oil. You should have about 1 cup of tapenade, more than you need for this recipe. (Refrigerate the remainder for up to 2 weeks.)
• Prepare the chicken: Working one at a time, lay chicken breast on a sturdy cutting board. With a sharp, thin-bladed knife, cut breast horizontally in half, almost, but not completely. Open the breast like a book; it will be a heart-shaped piece of meat. Lay the breast between two resealable plastic bags and lightly pound the breast to 3/8- to 1/2-inch thickness. Don't pound too hard, or the meat may tear. When all breasts are ready, transfer them to a rimmed baking sheet in one layer.
• Season each breast on both sides with salt and pepper and drizzle with 1 teaspoon olive oil. Sprinkle with chopped thyme, and rub seasoning into meat, coating evenly with oil. Scatter thyme sprigs and lemon zest strips over. Leave to marinate for 30 minutes.
• Set oven to 400 degrees. Put a large skillet over medium-high heat, and lightly coat bottom with olive oil. When oil is hot, lay two chicken breasts top-side down in skillet. Cook for 2 minutes, until lightly browned. Turn over and cook 1 minute more. Transfer breasts to a clean baking sheet, browned-side up. Repeat with the other breasts.
• Bake, uncovered, for 5 minutes, until firm to the touch. Remove from oven, keep warm and let rest 5 minutes. Remove and discard thyme sprigs and lemon zest strips.
• Put arugula in a bowl, and dress very lightly with olive oil and a pinch of salt. Place a handful of dressed greens on each of four plates. Place cooked paillards alongside. Smear 1 tablespoon tapenade across the surface of each breast. With a vegetable peeler, shave some cheese over arugula. Garnish with lemon wedges and serve.

CHICKEN WITH OLIVE TAPENADE

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.

TAPENADE-STUFFED CHICKEN BREASTS

Steps:

• Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.