Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6
© Petrina Tinslay

How to Make It

Step 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.

Step 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.

Make Ahead

The dressing can be refrigerated for up to 2 days.

Suggested Pairing

This robust salad could go with either a rosé or a light red like a Pinot Noir; both have good acidity and generous flavors.

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Aggregate Rating value: 4

Review Count: 1988

Worst Rating: 0

Best Rating: 5

Author Name: Phales58

Review Body: Fabulous fabulous summer salad!!!

Review Rating: 5

Date Published: 2017-06-29