Chicken and Olive Salad Sliders

Ingredients

• 2 cups diced cooked chicken

• 1/2 cup coarsely chopped Lindsay® Crafted Sliced Black Ripe Olives

• 1/2 cup coarsely chopped Lindsay® Crafted Manzanilla Olives Stuffed with Red Peppers

• 1/4 cup finely chopped celery

• 2 tablespoons coarsely chopped fresh flat-leaf parsley

• 1/4 cup mayonnaise

• 1-1/2 teaspoons fresh lemon juice

• 1 teaspoon Dijon mustard

• Salt and black pepper, to taste

• 6 leaves butterleaf lettuce

• 6 soft dinner rolls, split horizontally

Cooking Directions

1. Combine chicken, olives, celery, and parsley in a medium bowl. For the chicken, either use leftovers or rotisserie chicken, or cook 2 small chicken breasts (or 1 very large one) especially for this recipe. To roast, cook the chicken in a 375°F oven for 20 to 25 minutes. To poach, cook in gently boiling water for 12 to 15 minutes.

2. Combine mayonnaise, lemon juice, and mustard in a small bowl.

3. Gently stir mayonnaise mixture into chicken mixture.

4. Add salt and pepper to taste.

5. Arrange bottom halves of rolls on a work surface.

6. Top with lettuce, tearing or folding leaves to fit rolls.

7. Top with chicken mixture and top halves of rolls and serve.

8. Tip: This chicken and olive salad would also be great on top of a bed of mixed greens or used to fill a scooped-out tomato.