Tapenade Chicken Salad

1 chicken breast cut into 4 stripssalad-base.jpg
4 slices prosciutto ham
5 wedges of orange
1 red hot house tomato, sliced
1 cup assorted baby greens
Sea salt and pepper to taste

Mustard Walnut Dressing (Make ahead):Salad Without Chicken

1 garlic clove
2 teaspoons Dijon mustard
1/3 cup balsamic vinegar
½ cup walnut oil
1 tablespoon pure maple syrup
1 teaspoon fresh basil, chopped
Salt & pepper, to taste

Whisk together garlic, Dijon mustard, and balsamic vinegar. Slowly add walnut oil to emulsify until thick in consistency. Add the maple syrup and fresh basil. Complete with seasoning.

Tapenade:

200 grams black Kalamata olives, pitted
3 tablespoons capers, crushed
2 pieces anchovies
1 fat garlic clove
2 tsp fresh thyme
½ juice of fresh lemon
5 tablespoons olive oil

Pre-heat oven to 350F on convection bake.

In the blender, purée the black Kalamata olives, crushed capers, anchovies, garlic clove, Baked Chicken Rolled in Baconthyme, lemon juice and olive oil until paste texture.

Rub the chicken pieces with the tapenade, then wrap with prosciutto slices. Place skewer through each piece. Cook for 10 minutes, allow to rest for 5 minutes. Serve over salad.

Serves 4

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