Lemon, caper and green olive chicken cups

February 1, 2012 (Last Updated: January 11, 2019)
Lemon, caper and green olive chicken cups recipe
Print Recipe

Lemon, caper and green olive chicken cups

Serves: 12
Cooking Time: 10 mins

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.

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February 1, 2012 (Last Updated: January 11, 2019) By
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