Black Olive and Lemon Chicken Salad

This salad is delicious as an appetizer or salad for brunch! Try it as a sandwich, too. This is a simple way to use leftover chicken and make a quick meal. Yum! (I do love olives!)

Ingredients

• 2 ½ cups Chicken, cooked, finely chopped (can use meat from a rotisserie chicken with the skin removed)
• 1/2 cup Celery, chopped
• 2 Tbsps. Meyer Lemon Extra Virgin Olive Oil
• 1/2 cup Mayonnaise
• 1/4 cup Almonds, toasted and chopped
• 3 Tbsps. Black Olive Tapenade
• 4 Lettuce leaves, Bibb or Butter
• Freshly ground pepper to taste

Directions

1. In a large bowl, whisk together mayonnaise and tapenade.
2. Stir in chopped chicken, celery and almonds.
3. Chill at least one hour. Serve in mounds on lettuce leaves.
4. Can also be served as a sandwich or in pita pockets.

Recipe from The Gracious Gourmet