Lemon, caper and green olive chicken cups – Food & Home Magazine
These lemon, caper and green olive chicken cups combines well with this light summery dish. It's refreshing and the perfect snack for a party with friends.
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
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