4 cooked skinless, boneless chicken breast halves
1/2 cup pitted Greek black olives
1/4 cup pitted Spanish olives
2 garlic cloves, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1/8 teaspoon ground black pepper
1/2 teaspoon anchovy paste
1 (8-ounce) package salad greens
1 small red onion, thinly sliced
1 pint cherry tomatoes
1/2 pound mozzarella cheese, thinly sliced
4 teaspoons balsamic vinegar
2 tablespoons each: Parmesan cheese and minced fresh basil
Cut chicken into julienne strips. Combine olives, garlic, 2 tablespoons oil, pepper and anchovy paste in food processor or blender; process to a paste. Remove to a bowl. Add chicken and toss to coat evenly. Cover and refrigerate. In large bowl, place greens, onion, tomatoes and mozzarella; toss lightly. In small container with lid, shake together remaining oil and vinegar; add to greens; toss to coat and arrange on a serving dish or platter. Place chicken on top; sprinkle with Parmesan and basil.
Makes 4 servings.