from Mary Jo Chadwick
Total Time: 35 Minutes
2 Oil-Packed Anchovies, drained
1 small Garlic Clove
½ cup packed Flat-Leaf Parsley Leaves
¼ cup packed Basil Leaves
¼ cup Dill, coarsely chopped
1 tbs. fresh Oregano Leaves
¾ cup Mayonnaise
2 ½ tbs. Fresh Lemon Juice
2 tbs. Chives, snipped
Kosher Salt, to taste
freshly ground Pepper, to taste
1 pound loaf of Ciabatta Bread, bottom crust reserved for another use, bread cut into 1-inch cubes
1 Rotisserie Chicken (2 lbs.), skin and bones discarded, meat pulled into large bite-size pieces
8 Piquillo Peppers (from a 9.8 ounce jar), drained and quartered lengthwise
3 inner Celery Ribs with leaves, thinly sliced
½ cup Kalamata Olives, pitted and halved
- 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.
- 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.
Make Ahead: The dressing can be refrigerated for up to 2 days.