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Cold Roast Chicken with Olives and Lemon

by Tom Aikens from Tom Aikens: Easy

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.


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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