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.