Green Goddess Chicken Salad


(Adapted from Food & Wine)


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 tablespoon oregano leaves

3/4 cup mayonnaise

2 1/2 tablespoons fresh lemon juice

2 tablespoons snipped chives

Kosher salt and freshly ground pepper

One half loaf ciabatta bread, cut into 1-inch cubes

One rotisserie chicken, skin discarded, meat shredded

8 roasted red peppers (from a 9.8-ounce jar), drained and quartered lengthwise

4 inner celery ribs with leaves, thinly sliced

1/2 cup pitted Kalamata olives, 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, roasted red peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve. Do ahead: dressing will keep, refrigerated for up to two days.