Lemon, caper and green olive chicken cups
Ingredients
- 15ml (1 tbsp) olive oil
- 50g (¼ cup) capers, rinsed and drained
- 30ml (2 tbsp) lemon juice
- 60ml (¼ cup) whole-egg mayonnaise
- 1 garlic clove, crushed
- 480g (3 cups) cooked
- chicken, shredded
- 1 medium fennel bulb, finely sliced
- 80ml (? cup) green olives, pitted and chopped
- 12 cos lettuce leaves, trimmed
- 30ml (2 tbsp) chervil leaves
Instructions
1
Heat the oil in a small non-stick frying pan over medium heat. Add the capers and cook until crisp, about 3 – 4 minutes.
2
Drain on absorbent paper and set aside.
3
Place the lemon juice, mayonnaise and garlic in a bowl and mix well. Add the chicken, fennel and olives and toss to coat.
4
Spoon the chicken mixture into the lettuce cups and top with chervil leaves and capers to serve.
TO DRINK: Solms-Delta Vastrap 2011. This delicate white blend with its lemon and lime flavours combines well with a light summery dish.
