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.

Tom Aikens: Easy
From the book Tom Aikens: Easy
Serves 4


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.


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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