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Categories:
oil garlic flat leaf parsley basil dill oregano mayonnaise lemon juice chives kosher salt fresh ground pepper upper rotisserie chicken piquillo peppers celery olives
Viewed: 48 - Published at: 2 years agoIngredients
- 2 oil-packed anchovies, drained
- 1 small garlic clove
- 12 cup packed flat leaf parsley
- 14 cup packed basil leaves
- 14 cup coarsely chopped dill
- 1 tablespoon oregano leaves
- 34 cup mayonnaise
- 2 12 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
- 12 cup pitted kalamata olives, halved or 12 cup black olives
Method
- 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.
