Chicken tapenade salad
Ingredients
boneless, skinless chicken breasts
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
fresh tarragon, coarsely chopped
grated Pecorino Romano cheese (optional)
teaspoon lemon juice
rice wine vinegar
chopped Kalamata olives
arugula
Directions
Step 1
Preheat oven to 375 degrees F. Place chicken on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Cook the chicken in oven for six to eight minutes.
Step 2
Then, on a grill pan over medium-high heat, warm 2 tablespoons olive oil. Using tongs, transfer the chicken from the oven to the grill pan and grill until tender and cooked through, about six to eight minutes more.
Step 3
Once cooked through, place chicken on a cutting board and set aside to cool. In a medium bowl, combine tarragon, cheese, lemon juice, vinegar, and olives and toss together gently. Cube chicken.
Step 4
Divide arugula between plates and top with chicken, and olive-cheese mixture. Serve immediately.
