Green Goddess Chicken Salad

Serving Size: 6
Total Time:


  • 2 oil-packed anchovies, drained
  • 3 inner celery ribs with leaves, thinly sliced
  • 8 piquillo pepper, from a 9.8-ounce jar, drained and quartered lengthwise
  • 1 2-pound rotisserie chicken--skin and bones discarded, meat pulled into large bite-size pieces
  • 1 1-pound loaf of ciabatta--bottom crust reserved for another use, bread cut into 1-inch cubes
  • ground pepper
  • kosher salt
  • 2 Tbsp snipped chives
  • 2.5 Tbsp lemon juice
  • 0.75 cup mayonnaise
  • 1 Tbsp oregano
  • 0.25 cup coarsely chopped dill
  • 0.25 cup packed basil leaves
  • 0.5 cup packed flat-leaf parsley leaves
  • 1 small clove garlic
  • 0.5 cup pitted kalamata olives, halved


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.