Ingredients for 4 servings:
1. 4 boneless skinless chicken breast halves, cooked
2. 1/2 cup black Greek olive, pitted
3. 1/4 cup Spanish olives, pitted
4. 2 garlic cloves, minced
5. 6 tablespoons extra virgin olive oil, divided
6. 1/8 teaspoon pepper
7. 1/2 teaspoon anchovy paste
8. 8 ounces salad greens
9. 1 small red onion, sliced thin
10. 1 pint cherry tomatoes
11. 1/2 lb mozzarella cheese, sliced thin
12. 4 teaspoons balsamic vinegar
13. 2 tablespoons parmesan cheese, grated
14. 2 tablespoons fresh basil, minced

Directions:
1. Julienne cooked chicken breasts.
2. In food processor or blender, place black olives, Spanish olives, garlic, 2 tablespoons of the olive oil, pepper and anchovy paste; process to form a paste.
3. Remove to bowl, add chicken and toss to coat evenly.
4. Cover and refrigerate.
5. In large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly.
6. In small container with lid, shake together remaining 1/4 cup olive oil and vinegar; add to greens mixture, toss to coat and arrange on serving dish.
7. Place chicken on top and sprinkle with Parmesan cheese and basil.
8. Makes 4 servings.

Enjoy your meal!