Grilled Chicken Tapenade and Courgettes Carpaccio

Grilled chicken, black tapenade and lemony courgettes work well together in this tasty dish by Merrilees Parker
By Merrilees Parker
Grilled Chicken Tapenade and Courgettes Carpaccio
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the salad

  • 2 yellow courgettes
  • 2 green courgettes
  • 1/2 lemon, juice only
  • sea salt and freshly ground black pepper

For the tapenade

  • 200 g black Kalamata olives, in olive oil pitted
  • 2 cloves garlic, chopped
  • 4 tinned anchovies
  • tbsp baby capers
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 2 tbsp flat leaf parsley

For the chicken

  • 4 x 150 g chicken breasts
  • 1 tbsp light olive oil

To serve

  • 200 g ricotta cheese
  • 2 tbsp chives, snipped
  • 2 tbsp extra virgin olive oil


1. Thinly slice the courgettes, using a mandolin or peeler, and arrange over the serving plates, making sure that you have alternate colours.

2. Drizzle them with lemon juice and plenty of salt and black pepper and leave to steep while you make everything else.

3. For the tapenade, place all the ingredients except the parsley in a blender and pulse to a roughly textured paste. Check the seasoning, and stir in the parsley

4. Slash the top of the chicken breasts with a sharp knife, and season generously with salt and freshly ground black pepper. Heat the oil in a griddle pan until very hot and cook the chicken, skin side down, for 3-4 minutes. Turn the chicken over and cook for a further 2-3 minutes, until just cooked through.

5. To serve, scatter the ricotta cheese and chives over the courgettes, and place a chicken breast on each plate. Top with a spoonful of tapenade, drizzle over a little olive oil and serve.

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