Tapenade Chicken Salad Recipes

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.

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 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

WHOLE ROASTED CHICKEN WITH HOMEMADE TAPENADE

Steps:

• Preheat the oven to 375 degrees F.
• Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack. Zest the lemon and set aside. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. Pull the ends and tie at the top pulling the legs together and tucking in the wings. Season with salt and rub the 2 tablespoons canola oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven. The juices from the thickest part of the thigh should run clear (meaning not pink from blood) and register between 155 and 160 degrees F when tested with an instant-read thermometer. Remove the chicken from the oven and allow it to rest.
• Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside.
• Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapanade and serve immediately.

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.

MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE

Steps:

• In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
• In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
• Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
• Serve with Avocado Tapenade.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

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.

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.

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.