Ingredients
- 2 oil-packed anchovies, drained
- 1 small clove garlic
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed basil leaves
- 1/4 cup coarsely chopped dill
- 1 tbsp oregano
- 3/4 cup mayonnaise
- 21/2 tbsp lemon juice
- 2 tbsp snipped chives
- kosher salt
- ground pepper
- 1 1-pound loaf of ciabatta--bottom crust reserved for another use, bread cut into 1-inch cubes
- 1 2-pound rotisserie chicken--skin and bones discarded, meat pulled into large bite-size pieces
- 8 piquillo pepper, from a 9.8-ounce jar, drained and quartered lengthwise
- 3 inner celery ribs with leaves, thinly sliced
- 1/2 cup pitted kalamata olives, halved
Directions
1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
2. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
