Cold Roast Chicken with Olives and Lemon
A versatile chicken recipe that would be great for BBQs or as lunch using leftovers. The cold roast chicken is flavoured with mixed olives, lemon and basil.
Ingredients
| 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 | |
| 1 | lemon, segmented |
| 15 | basil leaves, torn |
| For the tapenade mayonnaise: | |
|---|---|
| 2 | egg yolks |
| 80ml | lemon juice |
| 350ml | olive oil |
| 80g | black olive tapenade |
| Sea salt and freshly ground black pepper |
Essential kit
You will need a blender.
Method
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.
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