Cold Roast Chicken with Olives and Lemon
|400g||cold roast chicken, breast or leg, shredded|
|40g||pitted green olives, cut in half|
|40g||pitted black olives, cut in half|
|Zest of 2 lemons|
|15||basil leaves, torn|
|For the tapenade mayonnaise:|
|80g||black olive tapenade|
|Sea salt and freshly ground black pepper|
You will need a blender.
To make the mayonnaise, place the egg yolks in a blender with the lemon juice, salt and pepper. Start the machine and when the mixture has thickened, add the oil in a slow stream until it has all been used up. Add the black olive tapenade and a few spoonfuls of water to make it a pouring consistency, then check the seasoning.
Mix the chicken with the olives, lemon zest, lemon segments and basil, then bind everything together with the tapenade mayonnaise.