Green Goddess Chicken Salad

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 2 oil-packed anchovies, drained
• 1 small garlic clove
• 1/2 cup packed flat leaf parsley
• 1/4 cup packed basil leaves
• 1/4 cup coarsely chopped dill
• 1 tablespoon oregano leaves
• 3/4 cup mayonnaise
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons snipped chives
• kosher salt
• fresh ground pepper
• 1 lb loaf ciabatta, upper half cut into 1-inch cubes (use bottom half for some other recipe)
• 2 lbs rotisserie chicken, meat pulled into large bite-size pieces (skin and bones discarded)
• 8 piquillo peppers, drained and quartered lengthwise (from a 9.8-ounce jar)
• 3 celery ribs, with leaves thinly sliced
• 1/2 cup pitted kalamata olives, halved or 1/2 cup black olives

Recipe

• 1 in a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped.
• 2 add the mayonnaise and lemon juice and process until smooth.
• 3 fold in the chives; season with salt and pepper.
• 4 in a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives.
• 5 add the dressing and toss to coat.
• 6 season with salt and pepper and serve.
• 7 *make ahead: the dressing can be refrigerated for up to 2 days. .