Tapenade Chicken Salad Recipes

TAPENADE

Tapenade image

Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

Provided by Jim Clark

Categories Appetizers and Snacks Seafood

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

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.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g

TAPENADE-STUFFED CHICKEN BREASTS

Tapenade-Stuffed Chicken Breasts image

I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 oil-packed sun-dried tomatoes
4 pitted Greek olives
4 pitted Spanish olives
4 pitted ripe olives
1/4 cup roasted sweet red peppers, drained
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (6 ounces each)
Grated Parmesan cheese

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.

Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

TAPENADE CHICKEN SALAD

Tapenade Chicken Salad image

Make and share this Tapenade Chicken Salad recipe from Food.com.

Provided by Ms B.

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

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.

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